By Alice Seuffert
A Minnesota favorite that hails from the Iron Range, Porketta is a pork roast rubbed with spices and stuffed with garlic and fennel. The Porketta roast is browned and when slow cooked in your Crock-Pot, makes for a perfectly hearty Minnesota sandwich. Most commonly prepared and packaged by Minnesota butchers, a recipe to make this comfort food favorite at home is rare. With some research and conversations with Minnesota butchers and Iron Rangers, I created a recipe that Minnesotans across the state can prepare and enjoy at home.
3-4 lb Pork Butt/Shoulder
1/2 TB Salt, plus 1 tsp for after cooking
2 TB Smoked Paprika
2 TB Onion Powder
2 TB Italian Seasoning
1 TB Sugar
12 Peeled Garlic Cloves (various sizes, chopped)
1/3 cup Fresh Fennel greens (chopped)
2 TB Fresh Fennel Bulb (chopped)
1/4 Vegetable Oil
1 cup Chicken Broth
Butterfly Pork Roast by making a vertical slice and then slicing on the left and the right bottom sides to open up roast. In a bowl combine salt, paprika, onion powder, Italian seasoning and sugar. Rub on all sides of the pork. Stuff pork with chopped garlic, fennel greens and fennel bulb. Then tuck up roast and tie with kitchen twine. In a large pan heat vegetable oil, brown meat for two minutes on each side. Line bottom of Crock-Pot with potatoes and chicken broth. Place roast on top. Cook on low for 8 hours. Salt with remaining 1 tsp of salt after cooking. Serve meat in sandwich buns and top with horseradish cream and pickled onions.
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