By Lila Seeba
Are you looking for a meal you can prepare in 15 minutes, toss into the oven, and enjoy with your family on a frigid wintery night? Well, the Upper Midwest’s beloved ‘porketta’ is your answer! Porketta is an Americanized version of the Italian dish “porchetta.” The American version was popularized by Italian immigrants in Minnesota’s mining region, the Iron Range, in the early 20th century. Mary and Charlie, an Italian-American couple in northern Minnesota, share this family recipe that is sure to keep you well-fed through the winter!
The following recipe is adapted from Charlie’s grandmother during the Great Depression, when extra funds were scarce but bellies were still hungry. Charlie shares that his mother used to make big batches of porketta for his father to sell to his coworkers, and he proudly reports that his father always sold out of this delicious and hearty recipe.
YOU WILL NEED
(Serves 6):
● 4 to 5 lbs of pork rump (this comfortably serves 6 people)
● 12 cloves of garlic
● 1 teaspoon dried dill
● 1 teaspoon fennel seed (or 1 teaspoon fennel powder if preferred)
● 1 teaspoon black pepper
● 1 teaspoon salt
● A large roasting dish with a cover OR a slow cooker
HOW TO PREPARE PORKETTA:
Make 6 holes on one side of the pork. In each hole, insert a whole clove of garlic.
In a small bowl mix together 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon dried dill, and 1 teaspoon fennel seed. Massage the spice mixture into the slits.
Roll the pork over and repeat steps 1 and 2 on the other side.
Dust the entire roast with any remaining seasonings. Be sure to cover both sides!
Place in a large roasting dish and cover. Bake at 275° Fahrenheit for 4 to 5 hours, or until the meat begins to fall apart. (Mary notes that the lower temperature and longer cook time guarantee an exceptionally tender porketta.)
Shred the meat in a bowl so that the pieces are bite-sized.
Take the juices from the bottom of the roasting dish, chill them in the fridge for a half-hour, and then skim the layer of fat from the top.
Stir the reserved juices into the shredded porketta to moisten it to your ideal texture.
HOW TO SERVE:
This recipe is perfect for a large family gathering, where your guests can serve themselves potluck-style and fix their sandwiches to their liking. If there are leftovers—which is unlikely—the dish will be even better the next day!
Mary suggests that you serve your porketta on hard buns with a bit of mustard. Charlie suggests trying your porketta sandwich with a dollop of Miracle Whip for a subtle sweetness. In the end, you really can’t go wrong with a hearty and affordable pork sandwich that has been beloved by many Midwesterners for generations!
About the contributor
Mary and Charlie are a couple in northern Minnesota who graciously shared this recipe with ZestYears. Both have been making and eating porketta for decades and are happy to share this recipe with you.
