When Italian immigrants came to Minnesota's Iron Range in the early 1900s to work the mines, they brought porchetta with them. Finnish and Scandinavian miners adapted it, and this Minnesota version was born. Forget fancy Italian loin—this is pork shoulder rubbed with fennel and garlic, slow-roasted until it falls apart, then piled high on crusty rolls with the meat spilling over the edges. It's Italian pulled pork, Iron Range style. Pure mining country magic.
Ingredients
4-5 lb boneless pork shoulder (Boston butt)
3 tbsp fennel seeds
8 cloves garlic, minced
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp dried oregano
1 tbsp red pepper flakes (optional, for heat)
3 tbsp olive oil
1 tsp paprika
Crusty Italian or French rolls for serving
Instructions
Prep the Pork: Pat the pork shoulder completely dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern about ½ inch deep. This lets the seasoning penetrate deep into the meat.
Toast the Fennel: In a dry skillet over medium heat, toast the fennel seeds for 2-3 minutes until fragrant. Let cool slightly, then grind them in a spice grinder or crush with a mortar and pestle. You want them coarsely ground, not powdered.
Make the Rub: In a bowl, combine the ground fennel, minced garlic, salt, pepper, oregano, red pepper flakes (if using), olive oil, and paprika. Mix into a paste.
Season the Pork: Rub this fennel-garlic paste ALL OVER the pork shoulder, getting it into every crosshatch cut and covering the entire surface. Really massage it in. Wrap tightly in plastic wrap and refrigerate for at least 6 hours, preferably overnight (up to 24 hours). The longer it marinates, the better.
Bring to Room Temp: Remove pork from fridge 1 hour before cooking to take the chill off.
Roast Low & Slow: Preheat oven to 325°F. Place pork in a roasting pan, fat side up. Roast uncovered for 3½ to 4 hours, until the internal temperature reaches 195-200°F and the meat is fall-apart tender. The outside should be dark and crusty.
Rest & Shred: Let the pork rest for 20 minutes. Using two forks, shred the meat into chunks. Don't shred it too fine—you want rustic, meaty pieces. Mix the crusty exterior bits into the tender interior meat.
Serve Iron Range Style: Pile the shredded porketta high on crusty rolls. The meat should overflow the bun—that's how you know it's authentic. Some folks add giardiniera (pickled vegetables) or banana peppers. No sauce needed; the pork is flavorful enough on its own.
Josh's Notes
Fennel is Key: The fennel flavor is what makes porketta PORKETTA. Don't skip it or substitute it. If you can't find fennel seeds, find a different recipe.
Low & Slow Wins: Don't rush this. That 325°F for 3-4 hours is what breaks down the collagen and makes it melt-in-your-mouth tender.
Leftovers: Store shredded porketta in the fridge for up to 5 days. Reheat in a skillet with a little of the pan drippings to keep it moist.
Freeze It: Porketta freezes beautifully for up to 3 months. Thaw overnight in fridge and reheat gently.
Serving Size: This feeds a crowd—8-10 sandwiches easily. Perfect for game day or family gatherings.
Minnesota Tradition: Up on the Iron Range, porketta is serious business. Every deli and Italian restaurant has their own version. This is home-cooking authentic.