Select your favorite cut of boneless pork roast (i.e. loin, shoulder, butt). Each local market is unique, but you can generally find a roast between 2-4 lbs. This also works with turkey breast. We recommend cutting the roast in half to season thoroughly. A rule of thumb is to use just under an 1/8 cup of Gornick’s Porketta seasoning per pound of meat. Once the meat is fully seasoned, we like to tie the pieces together but this is not a requirement. Let stand in the refrigerator a few hours before cooking. If your schedule allows, we recommend letting it sit for 24 hours.
Crock pot (our favorite method): Put a small amount of water (1/8-1/4 inch or so) in the crock pot along with the meat. Cover. Put the setting on low heat and let it cook for about 8 hours or so. Cooking time depends on the size of the roast. A roast that is done will easily fall apart. We start cooking in the morning so it is ready by dinner time.
Oven: Place in a roasting pan with a small amount of water (1/4 inch or so). Cover. Roast in the oven at 350 degrees for about 30-45 minutes per pound of meat. Final meat thermometer should read atleast 160 degrees.
Serving: If the meat is cooked long enough, it will easily fall apart. We like to shred and place on a fresh hard roll or bun. Eat it straight up or add your favorite toppings: mustard, barbecue sauce, cole slaw, or peppers. The toppings are completely up to you! Refrigerate the leftovers. You can make cold sandwiches with the leftovers (perfect for when you’re on the run) or heat them up in the microwave.