Instructions

1. Take a page out of old-time Italian cookbooks and brine your pork loin roast for 24 hours before cooking it, if you have the time. Submerge it in water sprinkled with kosher salt, lemon-pepper seasoning and sage and rosemary, if you like them.

2. Spray the slow cooker with nonfat cooking spray and add a few cut-up red or Yukon gold potatoes, if desired. Add several cloves of garlic or minced garlic, if you like.

3. Combine your porketta seasonings in a small bowl. To a packet of dried Italian seasoning, consider adding oregano, garlic powder, garlic salt and celery seed. For extra zest, add a few sprinkles of red pepper flakes. Rub this mixture into the roast.

4. Slice the roast in thirds, secure each one securely with string and place the pieces in the slow cooker, on top of the potatoes, if you chose to add them. Add about a cup of chicken broth or white wine, then some fresh or dried parsley.

5. Cook the porketta for 8 to 10 hours on the “low” setting or for 4 to 6 hours on the “high” setting, turning once about halfway through the cooking time. Test the doneness with a meat thermometer; it should register at least 145 degrees Fahrenheit.

6. Transfer the meat to a serving dish. Let it sit for a few minutes; slice and serve.