Porketta Recipe (GAPS, Paleo, Nightshade-Free)

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Sometimes the simplest dishes are the best. Have you also found this to be true?

On my first stint with GAPS Intro, we started buying meat from a local farm. We ended up with a pork roast and needed to find something to do with it.

Enter an amazing Porketta recipe. When we found it in one of our cookbooks, we were excited to see that it was almost 100% GAPS-friendly! It also called for a roast about the size that we had. Perfect!

We couldn’t put it on rolls, but that wasn’t going to stop us. It sounded too good.

The recipe below is our adaption to bring it 100% in line with the GAPS principles. it is not AIP, but if you have successfully reintroduced seed spices, you are good to go. It is nightshade-free, paleo friendly, and safe for stage 5 of GAPS Intro.

Is fennel still in season where you live? If so, grab a bulb and a pasture-raised pork roast and get to work!

This dish requires a bit of planning. The meat must sit for at least 6 hours, ideally longer, and it takes 3-4 hours to cook. But don’t let that keep you away! Although it has a lot of steps, it is relatively simple and definitely worth the wait.

The original recipe calls for the meat to be wrapped in plastic wrap, and this will give the best results. But I prefer not to have plastic in contact with my food for so long. A good alternative is to wrap the meat in butcher paper and aluminum foil.

Porketta Recipe - GAPS and Paleo

GAPS Porketta Recipe

Serving Suggestions: Serve the shredded meat and fennel alongside of vegetables. Potatoes (if tolerated – note that potatoes are nightshades and not GAPS-friendly) or potato substitutes made a great side for this dish. If you have a favorite bread recipe (like this LEGIT bread from Predominately Paleo, if you tolerate starch), porketta makes a delicious sandwich.

Reserve the fennel fronds to make salad or pesto. They are an edible green! The leftover meat drippings can be used in soups, for other meat dishes, etc. It is delicious!

Yum

Porketta

Ingredients

3 tbsp fennel seeds
1 tbsp salt
2 tsp pepper
2 tsp granulated garlic
1 5-pound pork butt roast
1 fennel bulb

Instructions

The night or morning before you want the porketta, combine fennel seeds, salt, pepper, and garlic in a bowl.
Slice the pork in half horizontally, stopping 1/2 inch from the edge. Open the meat to lay flat.
Cut slits into both sides of the roast, about 1/4 deep and 1 inch apart.
Rub the spices all over the roast, working them into the slits.
Wrap the roast tightly in plastic wrap or butcher paper and place in the refrigerator for 6-24 hours.
The next day, preheat the over to 325°F.
Wash, halve, core, and chop the fennel bulb.
Unwrap the roast and place in a roasting pan, fat side down.
Spread the chopped fennel evenly over the top of the roast.
Cover the pan tightly with aluminum foil and cook until the meat registers 200°F, about 3-4 hours.
Transfer the roast to a plate or carving board and let rest for 30 minutes.
Shred the meat and toss with 1/2 cup of the cooking liquid.
Season to taste with salt and pepper and serve.
Enjoy!

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