Iron Range Pot Roast

Times:

10 minutes prep, 480 minutes cook

Ingredients:

3 pound boneless pork shoulder roast, (Boston Butt)
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 cloves garlic, 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.

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:

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

Random Safety Tip:

Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.

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Buying/Handling/Storing Tip:

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness

More Butcher Tips

About the Cut

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

Learn About the Pork Cuts

Cooking Method:

Freebies

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