Iron Range Pot Roast

  • 3-pound boneless pork shoulder (Boston Butt) roast
  • 2 teaspoons 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- to 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.

Serves 6-8.

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
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