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Porketta Spaghetti
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Ingredients:
| 1 3-5 pound Festival’s Porketta seasonedPork Shoulder Roast |
| 1 cup chopped onion |
| 1 cup white wine or beer |
| Garlic Salt and freshly ground pepper, to taste |
| 1 pound thin spaghetti, cooked according to package directions for “al dente” |
| Freshly grated Parmesan Cheese,for topping |
Directions:
- Spray a 6 to 8 quart slow cooker with cooking spray. Cut Porketta roast into 4 or 5 large pieces and place in slow cooker. Add chopped onion and wine or beer.
- Cover and cook 8 to 10 hours on low or 4 to 6 hours onhigh heat setting. Transfer cooked roast pieces to platter and remove fat andbones; discard. Shred roast with two forks and return to sauce in slow cooker.Stir well and season, to taste, with garlic salt and pepper.
- Serve over hot cooked spaghetti topped with parmesan cheese.
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