Porketta/porcheta?

MexicoKaren

MexicoKaren

Joyfully Retired
Does anyone here ever make porketta? Mexico is a wonderful place to buy great pork, but the cuts are different here. Meats are seldom roasted (most people don't have ovens) and so I can't find a nice pork shoulder roast. But I could make porketta by buying pork shoulder that is cut for carnitas and tying it together, right? In the oven or slow cook? Sides? Any ideas? Thanks in advance for any replies...
 
Can you get a loin roast? My brother makes them wonderfully from that......esp if you find a fatty one.. slow in the oven.... I will find out what exactly he rolls it in... I know rosemary, garlic, oregano, basil, salt & pepper......
 
Hi SQ! Yes, I can get a loin roast, but they are SO lean here. I was hoping to use a better marbled piece of meat. But maybe I could butterfly the loin roast, season it up good and brush on some olive oil as well, then roll it up. Yum, all those spices sound good. I think maybe some fennel, as well...
 
good to see you again :)

I think that would work great! I'm suprised they make it all so lean there..... lol I dont know why but I am!
 
Almost all of the meat is lean here, except the wonderful fat chickens and of course, the delicious chorizo. I think that the livestock here is field-fed, not fattened up before they are butchered. The beef is pretty different from what we are used to in the US, and is great for arrachera (grilled steak for tacos, cut in little pieces), but not so good for roast beef and other steaks. Like alot of places outside the US, Mexicans don't eat as much meat protein; they supplement with other nutritious stuff like beans, vegetables and rice. Oh, and tortillas, of course.
 
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