Entree: United States – Minnesota – Minnesota Porketta

Serving Size: 6

Approximate Time

Prep 40 min

Cook 4 hrs

Additional 30 min

Total 4 hrs 30 min

Ingredients

- 1 boneless pork shoulder (porketta-style roll), approx. 4 lb (1.8 kg)
- 3 tbsp (45 ml) fennel seeds, toasted and lightly crushed
- 8 cloves garlic, minced (about 2 oz / 60 g)
- 2 tbsp (30 ml) kosher salt
- 1 tbsp (15 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh rosemary (or 1 tbsp / 15 ml dried rosemary)
- Zest of 1 lemon (about 1 tbsp / 15 ml)
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) more for vegetables
- 1 tsp (5 ml) crushed red pepper flakes (optional)
- 6-8 long pieces kitchen twine for tying the roast
- 2 lb (900 g) baby Yukon Gold potatoes, halved
- 1 lb (450 g) carrots, peeled and cut into 1-inch pieces
- 1 large red onion, cut into wedges (about 10 oz / 300 g)
- 2 tbsp (30 g) unsalted butter
- 1 cup (185 g) wild rice blend
- 2 1/2 cups (600 ml) low-sodium chicken broth (divided: 1 1/2 cups / 360 ml for rice, 1 cup / 240 ml for braising if needed)
- 1 small head Savoy or green cabbage, cored and thinly sliced (about 1 lb / 450 g)
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) maple syrup or brown sugar
- Salt and pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

Short Description:
A fennel- and garlic-forward slow-roasted pork shoulder rolled porchetta-style, served with roasted root vegetables, wild rice pilaf, and braised cabbage for a complete Upper Midwest main course.

Regional Notes:
This Minnesota variation leans on heavy fennel and garlic seasoning reflecting Italian immigrant porchetta traditions adapted to locally favored pork shoulder and Midwestern sides like wild rice and braised cabbage. Slow roasting at a moderate temperature develops a tender interior while finishing hot produces a crisp, savory crust typical of regional pork roasts.

1. Remove pork from refrigerator 30 minutes before starting to bring toward room temperature. Preheat oven to 325°F (160°C).
2. In a bowl combine toasted crushed fennel seeds, minced garlic, kosher salt, black pepper, chopped rosemary, lemon zest, 2 tbsp (30 ml) olive oil, and crushed red pepper flakes if using to form a paste.
3. Butterfly the pork shoulder if not already; pat dry with paper towels. Rub the fennel-garlic paste evenly over the interior and exterior of the pork, working some under the fat layer where possible. Roll tightly and tie at 1- to 1.5-inch intervals with kitchen twine to form a uniform roast.
4. In a large ovenproof roasting pan or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium-high. Sear the rolled pork on all sides until nicely browned, about 3–4 minutes per side. Remove roast and set aside.
5. Toss the halved potatoes, carrots, and red onion with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Arrange vegetables in the roasting pan around the periphery. Nestle the seared pork roast in the center. Pour 1 cup (240 ml) chicken broth into the pan to keep vegetables moist and catch pan drippings.
6. Cover the roasting pan tightly with a lid or heavy-duty foil and roast at 325°F (160°C) for about 2 1/2 to 3 hours, or until an instant-read thermometer inserted into the center of the roast reads 155–160°F (68–71°C). (Time will vary with roast shape; total roast time typically 3–3 1/2 hours for a 4 lb / 1.8 kg shoulder.)
7. For a crisp crust, remove cover and increase oven temperature to 450°F (230°C). Roast uncovered for an additional 20–30 minutes, or until exterior is well browned and crisp and internal temperature reaches 160–165°F (71–74°C). If exterior is browning too quickly, tent lightly with foil.
8. While roast finishes, cook the wild rice pilaf: rinse 1 cup (185 g) wild rice blend. In a medium saucepan bring 1 1/2 cups (360 ml) chicken broth to a boil, add the rice, reduce to a simmer, cover, and cook 40–50 minutes until tender and liquid is absorbed. Fluff with a fork and keep covered off heat.
9. Make the braised cabbage: in a large skillet melt 2 tbsp (30 g) butter over medium heat. Add sliced cabbage and a pinch of salt and cook, stirring, until slightly softened, about 6 minutes. Add 1 tbsp (15 ml) apple cider vinegar and 2 tbsp (30 ml) maple syrup or brown sugar, reduce heat to low, cover, and braise 12–15 minutes until tender. Adjust seasoning to taste.
10. Remove roast from oven and transfer to a cutting board. Tent loosely with foil and rest 20 minutes to allow juices to redistribute.
11. Remove kitchen twine, slice roast into 1/2-inch to 3/4-inch slices. Arrange slices on a platter with roasted potatoes and carrots, a portion of wild rice pilaf, and braised cabbage. Spoon some pan juices over the pork and garnish with chopped parsley.
12. Serve warm as a complete main course. Leftovers refrigerate up to 3 days; sliced pork also reheats well and is excellent in sandwiches.