Porchetta (Porketta) Sandwiches

A flavorful, herb-packed pork roast recipe that’s been one of my most requested dishes for birthdays, graduations, and family gatherings. Served thin-sliced on crusty rolls with provolone and relish, it never disappoints.

🛒 Ingredients

• 5–6 lb pork butt, de-boned and butterflied
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1/8 cup garlic powder
• 1/4 cup rosemary
• 1/4 cup fennel seeds
• Crusty hard rolls (for serving)
• Sliced provolone cheese
• Relish of your choice

👨‍🍳 Instructions

1. Preheat oven to 350°F (175°C).
2. Lay the butterflied pork butt flat. Evenly spread salt, pepper, garlic powder, rosemary, and fennel seeds across the meat.
3. Roll the pork tightly and tie securely with butcher’s twine. Season the outside with more of the herb mix if desired.
4. Place in a roasting pan and bake uncovered for about 3 hours, or until internal temperature reaches 155°F.
5. Let rest for 15–20 minutes before slicing thinly using a meat slicer or a very sharp carving knife.
6. Serve hot or warm on crusty rolls with a slice of provolone cheese and a spoonful of relish.

“This is one of my top crowd-pleasers — I usually triple it for events, and it always disappears fast. Thin slicing makes every bite melt in your mouth.”