Porketta Sandwich

History

The porketta of Minnesota's Iron Range is a distinct American regional tradition, distinct from the Italian porchetta already in our catalog. Italian immigrants — many from the Abruzzo region — arrived in the Iron Range mining communities of northern Minnesota in the late 19th and early 20th centuries, bringing with them a tradition of slow-roasting pork heavily seasoned with fennel seed, garlic and black pepper. The Iron Range porketta is typically a bone-in pork shoulder (not a whole pig), rubbed with the seasoning blend and slow-roasted until fall-apart tender, then served in crusty rolls at church festivals, weddings and community gatherings. It is the definitive sandwich of the Iron Range and a deeply local culinary tradition.

Ingredients

• Crusty Italian or hoagie roll
• Bone-in pork shoulder (Boston butt)
• Fennel seed, coarsely ground
• Garlic, minced
• Black pepper, coarsely ground
• Kosher salt
• Fresh parsley, chopped
• Olive oil
• Optional: roasting juices for dipping

How to Make

1. 1Score the pork shoulder all over with a sharp knife.
2. 2Mix together fennel seed, garlic, black pepper, salt, parsley and olive oil to make the rub.
3. 3Press the rub deeply into the scored cuts and all over the surface of the pork.
4. 4Wrap tightly and refrigerate overnight to marinate.
5. 5Preheat oven to 325°F (165°C).
6. 6Roast uncovered for 4–5 hours until the internal temperature reaches 195°F and the meat is pull-apart tender.
7. 7Rest for 20 minutes, then pull or slice the pork.
8. 8Pile generously into a crusty roll.
9. 9Spoon roasting juices over the meat before closing the sandwich.
10. 10Serve immediately.

Known for it

• Sunrise Deli and Apartments2133 1st Ave, Hibbing, MN 55746, USA