You can buy prepared porketta in most supermarkets in northern Minnesota and in other parts of the country these days, but it is well worth making your own. I use the porketta recipe from B.J. Carpenter’s “Come, You Taste: Family Recipes From the Iron Range.” It can be served as a traditional roast, but I like the porketta sliced thin and served on rolls with a slice of mild cheese such as provolone. If you don’t want to tie up your oven for hours, the pork will cook well in a slow cooker, but the meat will be shredded rather than sliced. Porketta is a great dish to serve to folks watching the football game at home, or to bring to a tailgate party to have alongside cold beer. Serves 10 1 (5-pound) pork butt or shoulder roast, boned 2 tablespoons kosher or coarse sea salt, or to taste 2 …
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