Porketta Sandwiches: Steelheader.net- Steelhead, Salmon and trout fishing

It's time to pay for some of the excellent recipes I've scored from here. Here's a good one from the Iron Range.

Porketta Sandwiches

3-4 lb. Pork Roast
3 tsp. Celery Seed
3 tsp. Dijon Mustard
2 tsp. Salt
2 tsp. Black Pepper
2 tsp. Paprika
1 tsp. Onion powder
1 tsp. crushed Red Pepper
1/2 tsp. Cayenne Pepper
1/2 tsp Sage
1/2 tsp. Thyme
4 cloves chopped Garlic
3/4 cup Vinegar
Olive Oil

Cut the roast like you're cutting 3/4-1" steaks but only go 3/4 of the way through.

Turn it over and do the same in the opposite direction, again only going 3/4 of the way through.

Mix everything else together, except the vinegar, adding enough olive oil to make it runny.

Place the roast in a zip-lock bag and add the spice mix. Rub the spices in well and refrigerate for 2 days. Turning and rubbing a couple times a day.

Place in slow-cooker, DRY (no water,) and cook on low for 4-6 hours.

Remove the roast from slow-cooker, save and strain the juices. Shred the roast with two forks. Return the now shredded pork and juices to the slow-cooker and add the vinegar. Mix well.

Invite Don over.

Serve on sourdough or french rolls.