Iron Range Porketta is a savory, garlicky shredded pork sandwich originating from Minnesota’s Iron Range region, known for its fennel and garlic seasoning and tender pulled pork. It is distinct from Italian porchetta and is best made with a 5-pound boneless pork butt roast, marinated for up to 24 hours for optimal flavor.

• Prep Time: 1 hour (plus 6–24 hours marinating)

• Cook Time: 3 to 4 hours

• Servings: 8

• Temperature: 325°F (163°C)

Ingredients:

• Fennel seeds: 3 tablespoons (cracked) 

• Salt: 1 tablespoon 

• Pepper: 1 teaspoon 

• Granulated garlic: 2 teaspoons 

• Boneless pork butt roast: 1 (5-pound), trimmed 

• Fennel bulb: 1, stalks discarded, bulb halved, cored, and chopped 

• Cherry De-Lite Cherry Horseradish: 9 oz jar

• Crusty sandwich rolls: 8 

• Swiss Cheese: 8 slices

Equipment needed:

• Sharp chef’s knife

• Cutting board

• Plastic wrap

• Roasting pan with tight-fitting lid or aluminum foil

• Meat thermometer

• Carving board

• Fat separator

• Mixing bowl

• Skillet (for gravy, optional)

Instructions:

1. Combine fennel seeds, salt, pepper, and granulated garlic in a bowl. Butterfly the pork butt by slicing through it parallel to the counter, stopping 1 inch from the edge, then open it flat like a book. Cut a 1-inch crosshatch pattern, ¼ inch deep, on both sides of the roast to maximize seasoning absorption. Rub the spice mixture all over the meat, working it into the crosshatch cuts. Wrap tightly in plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2. Preheat oven to 325°F (163°C). Unwrap the pork and place it in a roasting pan, fat side down. Spread the chopped fennel evenly over the top. Cover the pan tightly with aluminum foil.

3. Roast the pork until the internal temperature reaches 200°F (93°C) and a fork slides easily in and out, which takes 3 to 4 hours.

4. Transfer the pork to a carving board and let it rest for 30 minutes. Strain the cooking liquid through a fat separator to remove excess fat. Shred the pork into bite-sized pieces and return it to the roasting pan. Toss with ½ cup of the defatted cooking liquid and season with salt and pepper to taste.

5. Divide the shredded pork among the sandwich rolls, top with Cherry De-Lite Horseradish and a slice of Swiss cheese.