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Porketta Pork Roast


  • 2 teaspoons Italian seasoning
  • 1 1/2 teaspoons fennel seeds crushed
  • 3/4 teaspoon salt
  • 1/2 teaspoon celery seed
  • 3 pounds pork boneless shoulder roast
  • 3 medium parsnips, peeled and cut into cubes
  • 2 sweet potatoes, peeled and cut into cubes
  • 12 cloves garlic, peeled and cut in half
  • 1 1/2 cups water

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  1. Mix Italian seasoning, fennel, salt and celery seed. Pat seasoning mixture evenly over pork.
  2. Spray a 12-inch nonstick skilled with cooking spray; heat over medium-high heat.
  3. Cook pork for 5 to 10 minutes, turning several times until brown.
  4. Place parsnips, sweet potatoes and garlic in a 4- to 5-quart slow cooker.
  5. Pour water over vegetables.
  6. Place pork on top of vegetables.
  7. Cover and cook on LOW for 9 to 10 hours or until pork is tender.
  8. Cut pork across grain into slices, and serve with vegetables and juices.

Yield: 8 to 10 servings