Italian Pulled Pork

Prep Time: 20 minutes
Cook Time: 6–7 hours (slow roast)
Resting Time: 15–20 minutes
Total Time: 6½ to 7½ hours
Servings: 8–10
Difficulty: Easy

 Ingredients

For the Pork:

• 4–5 lb bone-in or boneless pork shoulder (also called pork butt)

• 2 tbsp olive oil

• 1 tbsp kosher salt

• 1 tsp black pepper

• 2 tsp fennel seeds

• 1 tbsp dried oregano

• 1 tbsp dried basil

• 1 tsp crushed red pepper flakes (optional)

• 6 cloves garlic, minced

• 1 large yellow onion, sliced

• 1½ cups low-sodium chicken broth or white wine

• 1 (14.5 oz) can crushed tomatoes

• 1 tbsp tomato paste

• 2 tbsp balsamic vinegar

• 2 sprigs fresh rosemary or 1 tsp dried rosemary

• **2 bay leaves

Optional Garnishes:

• Fresh parsley, chopped

• Extra virgin olive oil drizzle

• Parmesan shavings

 Instructions

Step 1: Season the Pork

1. Preheat oven to 300°F (150°C).

2. In a small bowl, mix together:

   • Salt, pepper, oregano, basil, fennel seeds, red pepper flakes (if using), and minced garlic.

3. Pat pork shoulder dry. Rub with olive oil, then coat thoroughly with the seasoning mixture on all sides.

4. Let sit at room temperature for 20–30 minutes (optional, for better sear and flavor).

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Step 2: Brown and Build the Base

1. In a large Dutch oven or roasting pan, heat a little olive oil over medium-high heat.

2. Brown the pork shoulder on all sides (3–4 minutes per side). Remove and set aside.

3. In the same pan, sauté the onions for 3–4 minutes until just soft.

4. Stir in the tomato paste and cook for 1 minute.

5. Add the crushed tomatoes, chicken broth or wine, balsamic vinegar, rosemary, and bay leaves. Stir to combine.

6. Nestle the pork shoulder back into the pot. Spoon some sauce over the top.

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Step 3: Slow Roast

1. Cover the pot tightly with a lid or foil.

2. Place in preheated oven and roast for 5½ to 6½ hours, or until:

   • Pork is fork-tender

   • Easily pulls apart with tongs or two forks

Halfway through, baste the pork with juices. Optional: flip once for even browning.

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Step 4: Pull the Pork

1. Remove pork from the pot and let rest for 15 minutes.

2. Discard rosemary sprigs and bay leaves from sauce.

3. Shred pork using two forks. Discard any large pieces of fat or bone (if bone-in).

4. Return shredded pork to the pot and mix with the rich tomato-herb sauce.

 How to Serve Italian Pulled Pork

• Sandwiches: Pile on crusty ciabatta or Italian rolls with provolone, arugula, or pickled onions.

• Polenta: Serve over creamy polenta with extra sauce and parmesan.

• Pasta: Toss with pappardelle or rigatoni for a ragu-style meal.

• Pizza: Use as a pizza topping with mozzarella, onions, and olives.

• Grain bowls: Add to farro or quinoa with roasted veggies and fresh herbs.

 Storage & Reheating

• Refrigerator: Store in airtight container for up to 5 days

• Freezer: Freeze in portions for up to 3 months

• Reheat: Gently warm in a pot over low heat or microwave with extra sauce to keep moist

 Nutrition (Approx. per 6 oz serving with sauce)

• Calories: 360

• Fat: 22g

• Carbohydrates: 6g

• Protein: 35g

• Sugar: 3g

• Fiber: 1g

• Sodium: 420mg

Will vary depending on cut of pork and sodium in broth