Ingredients
- 1 boneless pork butt roast, about 6 pounds
- 2 teaspoons salt
- 2 tablespoons freshly ground black pepper
- 10 cloves garlic, coarsely chopped
- 1 cup chopped fresh parsley
- 1/2 cup fennel seeds
- 1/4 cup olive oil
- 1 large fennel bulb, finely chopped
- 6 new potatoes, cut into large chunks
- 2 stalks celery, cut into chunks
- 6 carrots, cut into chunks
- 2 medium onions, peeled and cut into chunks
Directions
Cut the roast in half lengthwise and open it like a book. Combine all the seasoning ingredients with the olive oil and rub it over both sides of the meat. Spread the chopped fennel bulb over the meat, then fold the meat back together or roll it up and secure with a string. Place the meat in a roasting pan, cover, and bake in a preheated oven for 3 to 4 hours. Towards the last 30 minutes of cooking, scatter the vegetables on the bottom of the roasting pan and continue cooking the roast until it falls apart when touched with a fork.
Remove the meat from the pan and allow it to set about 5 minutes before pulling it apart to serve with the vegetables.
(This is as it is served in Northern Minnesota, in the Iron Range area. In that area, you can purchase porketta in super markets, all ready seasoned and ready for the oven.)
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Submitted 6/13/05.
Source: Savoring the Seasons
Submitted By: Joy Bowers
ebowers@matnet.com
Porketta