Porchetta (crockpot version)

 

This is an easier, not as pretty, version of the real thing I like to think of it as Italian pulled pork and it’s so delizioso! I’ve made it in the crockpot to keep it simple but you must crisp it up in a pan before hand or it won’t have those crackly crispy bits that is a must for a true Porchetta! Eat this on some good crusty Italian bread or hard rolls just like pulled pork with minimal toppings but some like salsa verde, arugula or pickled onions.  It will take about 6-8 hours to cook.

Porchetta sandwich with pickled onions and salad verde

Ingredients 

Pork butt 4 pounds 

Fresh Rosemary 4 tablespoons chopped

Oregano 2 teaspoons dried 

2 tablespoons fennel seeds

Olive oil 2-3 tablespoons 

8-10 Garlic cloves minced 

White wine 1 cup

Salt to taste and  a lot of cracked black pepper 

Crisp up almost black on all 4 sides of the pork in a regular large sauce pan don’t use non stick!  You will know it’s ready to flip when  it no longer sticks to the pan. 

Olive oil a little to coat bottom of crock pot and place pork in, set to high.

Use the wine to deglaze the pan and cook down until a sauce forms and alcohol cooks out.

Pour the wine into the sides of the crockpot.

Put all the seasonings on top of the pork. And drizzle more olive oil. 

Leave it to cook for about 4 hours on high.

Remove most of the  liquid with a ladle and leave only a little bit at the bottom. Add more olive oil sad set to low for another 2 hours. 

Using large forks to pull apart meat and cover to cook for about 30 minutes to an hour or until tender!

Pork Tenderloins w/ Dry Rub

This dish is good enough for company or even a holiday meal and the bonus is that it is simple and quick enough to whip up for your family even after a long day of  running errands, or working!
Ingredients
2 pork tenderloins (they usually come in a pack of 2 and this will feed 4-6)
Seasoning or Spice Mix (or any other Dry Rub you prefer, I like the Costco Organic Salt Free Seasoning mix but Mrs. Dash, or Spike or your own mixture would work just as well)
1 tablespoon Kosher salt (only if you are using a salt free rub)
olive oil
white wine
a pat of butter
Tools
1 large oven proof skillet OR a regular skillet and an oven proof roasting pan
Meat thermometer
Directions
Heat oven to 425. Place the pork loins out to come to room temp about 10-15 minutes before cooking. Heat up your pan real hot. Pat dry your pork loins and then rub them down with olive oil. Now pour the dry rub into your hand (I always have 1 hand for the pork and 1 hand for the rub) and rub it into the pork loin all over making sure to pat each piece real good. Now do the same with the salt. Add olive oil to the pan and then place the pork in the pan, it should be hot enough to hear a sizzle, this means you are locking in juice and flavor. Brown the pork loins on all sides, this will take about 3 turns and then place the whole pan into the oven and cook for 10-15  minutes or until they read 145 (pinkish) or 155 (well done) in the center on the meat thermometer, they will continue to after you remove them from the oven. When they are done remove them from the pan and place them on a plate and cover them with foil but do not cut into them yet, wait 10 minutes. Now return the pan along with the juices to the stove top and bring up to high heat again. Add the butter and the white wine to the pan and allow it to cook until it is reduced by about half.
Pour this over the pork loins and slice the pork into one inch slices. You should get about 20 slices between the 2 tenderloins.

Boneless Pork Chops Milanese

My family used to eat our pork, fish, lamb, and even beef this way, Milanese style, and it's still my favorite! You really can't go wrong just as long as you pound them thin and don't over cook.

Ingredients & Tools
3 pie pans
Italian style bread crumbs 2 cups
2 eggs beaten
2 cups all purpose flour
salt & pepper
6 boneless pork chops: pounded thin between 2 plastic wrap sheets
olive oil
2 lemons cut into 6 lemon wedges each
Directions
After pounding the pork chops (This is the secret to great Milanese style meat: pounding it very thin and if it doesn't want to get thin enough just let them sit out and come to room temp) then dry them very well with a paper towel.
Salt and pepper each side generously.
In the 3 pie pans: place the four in one, the eggs in the other, and the bread crumbs in the final one. Line them up in this order.
Dip the chops one at a time in the flour, then egg, and lastly in the bread crumbs making sure to allow any excess to drip or drop off in between dips and patting the flour and bread crumbs into the meat. Set these on a tray while heating up oil.
Heat up pan with an inch of oil on medium high heat.
 Fry about 3-4 at a time making sure to not overcrowd the pan for about 3 minutes on each side or until golden brown and when cut into no longer pink. Transfer to a tray or cookie sheet with paper towels to drain.
Serve with lemon wedges!