REC - Betty's Porketta

[Nancy Jane]

3 to 5 pounds of pork butt or shoulder deboned and butterflied.

5 or more cloves of garlic depending on your taste. I like more.

1/4 chopped onion of your choice. I prefer red.

2 tablespoons of salt.

2 tablespoons of ground black pepper.

1/4 cup good olive oil.

1/4 cup fennel seeds.

Put all of the seasoning ingredients into a food processor and make a nice paste. Adjust the oil as needed. Rub that roast first inside then out, tie it and wrap it or just bag it. Let it marinate overnight. Put it in the crock until it's done. You know, high for 4 -5 hours. Low, all day. It's unbelievable and so good on a hard roll. Well, on anything:) You can also put it in the freezer and dump it frozen into the crock the night before you want to serve it. Nothing could be this easy and this good. Promise.