“Porketta” is a seasoned pork
roast that was popular with the Italian immigrants who came to
mid-Minnesota to work in the iron mines. This hearty dinner needs
just a green salad tossed with vinaigrette.
Iron Range
Pot Roast
- 3-pound boneless pork
shoulder (Boston Butt) roast
2 teaspoon Italian seasoning
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
2 large potatoes, peeled and cut into 3/4-inch slices
4 garlic cloves, peeled and sliced
3/4 cup beef broth (or water)
- Mix together seasonings
and rub over all surfaces of pork roast.
- Brown roast in a little
oil in large skillet over medium-high heat, turning often to
brown evenly.
- Place potatoes and garlic
in 3 1/2 to 4 quart slow cooker, pour broth over and top with
browned pork roast. Cover and cook on Low for 8 to 9 hours, until
pork is very tender.
- Slice pork to serve with
vegetables and juices.
Makes 6 to 8 servings.
Nutrition Facts
Calories 380 calories
Protein 34 grams
Fat 17 grams
Sodium 520 milligrams
Cholesterol 115 milligrams
Saturated Fat 6 grams
Carbohydrates 20 grams
Fiber 2 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
