Prep Time: 10 minutes
Cook Time: 8 hours
Servings: 6 - 8
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
Read Details 
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 Information
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