IRON RANGE POT ROAST
Makes 6-8 servings.
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)
Cooking Directions
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 1/2-4 quart slow cooker, pour broth over and top with browned pork roast.
Cover and cook on Low for 8-9 hours, until pork is very tender.
Slice pork to serve with vegetables and juices.
Serving Suggestions
“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.
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 courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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