Ingredients

2 teaspoons Italian seasoning
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
2 tablespoons olive oil
3 pound boneless pork shoulder (Boston Butt) roast
2 large russet potatoes, peeled and cut into 3/4-inch-thick slices
4 cloves garlic, peeled and sliced
3/4 cup beef broth

Directions

1. In a small bowl, combine Italian seasoning, fennel seed, salt, celery seed and pepper; rub over all surfaces of pork roast. In a large skillet, heat oil over medium heat; brown roast on all sides.
2. Place potatoes and garlic in 3 1/2 or 4-quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8 to 9 hours, until pork is very tender. Slice pork to serve with vegetables and juices.

"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.

Italian Pork Pot Roast
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