Iron Range Porketta Roast
A garlicky, fennel-crusted rolled pork roast that became a signature dish of Minnesota's Iron Range Italian community.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Roasting pan
- •Kitchen twine
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 29
- carbs
- 2
- protein
- 34
- calories
- 410
Instructions
- 1
Slice the pork shoulder open like a book so it lies flat in an even layer.
- 2
Mix the fennel seed, garlic, rosemary, red pepper flakes, salt, pepper, and olive oil into a paste.
- 3
Rub the paste all over the inside and outside of the pork.
- 4
Roll the pork tightly into a log. Tie kitchen twine around it at spaces to hold it together.
- 5
Cover the roast and let it rest in the refrigerator overnight so the flavors soak in.
- 6
Let the meat come to room temperature. Preheat your oven to 325°F.
- 7
Place the roast fat-side up in a pan. Bake for about 2.5 hours until the center reaches 195°F and is tender.
- 8
Let the roast rest for 20 minutes. Cut off the twine and slice the meat into thick pieces.
Chef's tips
Seasoning overnight is key for authentic flavor. Cooking low and slow melts the fat and keeps the meat tender.
Storage
Refrigerate sliced leftovers up to 4 days.
Reheating
Reheat slices gently covered in a low oven, or serve cold on sandwiches.
Common mistakes to avoid
- •Skipping the overnight rest, which leaves the meat underseasoned.
- •Cutting into the meat right away, which makes the flavorful juices run out.
Serving suggestions
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