How to Cook Pre-Seasoned Porketta

by Christina Kalinowski ; Updated November 07, 2017

Porketta, or porchetta, is an Italian preparation for succulent, slow-roasted pork. Seasonings are key to this dish and typically include fennel, garlic, pepper, rosemary and salt, though variations exist in which herbs and spices such as oregano, lemon pepper, onion powder and dill seed are also included. Pre-seasoned porketta roasts can be picked up at your local grocery or specialty meat market so all you have to do is roast it in the oven or slow cooker.

Slow Cooker Porketta

Spray the inside of your slow cooker with cooking spray to prevent the porketta roast from sticking while cooking. Add the pre-seasoned porketta roast to the slow cooker and put the lid on it.

Cook the porketta roast on high for 4 to 6 hours or on low for 8 to 12 hours. Cooking times will vary depending on the size of the roast you are cooking. Cooking times can also vary depending on the model of slow cooker you are using as temperatures for high and low settings can differ.

Cook the porketta roast until it reaches an internal temperature of 145 degrees Fahrenheit. Remove the porketta roast from the slow cooker and let rest for at least 3 minutes before carving.

Oven-Roasted Porketta

Pre-heat your oven to 350 degrees Fahrenheit.

Add the porketta roast to a greased baking pan and slide it into the oven. Roast for approximately 20 minutes per pound. Traditional preparations call for basting with olive oil and or wine during roasting.

Cook the porketta roast until it reaches an internal temperature of 145 degrees F. Remove the porketta roast from the pan and let rest at least 3 minutes before carving.


  • Potatoes, sweet potatoes, carrots, parsnips and onions all complement the flavors of porketta and can be added to the roast while it cooks so you'll have complete and flavorful meal when it's finished.

    Porketta roasts were traditionally made with boneless suckling pig but are often prepared with several cuts of pork, including the shoulders and loin.

    Use leftover porketta to make sandwiches the next day.

Our Everyday Video

Brought to you by LEAFtv
Brought to you by LEAFtv

About the Author

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.