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Italian Pulled Pork
Credit:
Linda Pugliese
Recipe Summary
prep: 45 mins
total: 6 hrs
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
2 tablespoons fennel seeds
1 boneless pork shoulder (7 pounds)
2 cups packed fresh flat-leaf parsley leaves
1/2 cup fresh sage leaves
1/4 cup fresh rosemary leaves
2 tablespoons fresh thyme leaves
6 cloves garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small dried red chile pepper, crumbled
Finely grated zest of 1 lemon
10 to 12 ciabatta rolls, for serving
1 head fennel, quartered and thinly shaved, for serving
Cook's Notes
If you’re making the pork ahead of time, store it whole in the pan juices for up to three days in an airtight container in the refrigerator, then rewarm and shred before serving. We used a Japanese Benriner mandoline to cut the paper-thin slices of fennel.
Gallery
Italian Pulled Pork
Credit:
Linda Pugliese
Recipe Summary
prep: 45 mins
total: 6 hrs
Yield: Serves 10 to 12
Gallery
Italian Pulled Pork
Credit:
Linda Pugliese
Italian Pulled Pork
Credit:
Linda Pugliese
Italian Pulled Pork
Recipe Summary
prep: 45 mins
total: 6 hrs
Yield: Serves 10 to 12
Recipe Summary
prep: 45 mins
total: 6 hrs
Yield: Serves 10 to 12
prep: 45 mins
total: 6 hrs
prep:
45 mins
total:
6 hrs
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 2 tablespoons fennel seeds
- 1 boneless pork shoulder (7 pounds)
- 2 cups packed fresh flat-leaf parsley leaves
- 1/2 cup fresh sage leaves
- 1/4 cup fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- 6 cloves garlic, smashed
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 small dried red chile pepper, crumbled
- Finely grated zest of 1 lemon
- 10 to 12 ciabatta rolls, for serving
- 1 head fennel, quartered and thinly shaved, for serving
Directions
Toast fennel seeds in a small skillet over medium heat until fragrant, about 4 minutes.
Preheat oven to 300 degrees. Using a sharp knife, score fat (but not meat) on pork in a diamond pattern. Pulse herbs, garlic, and fennel seeds in a food processor until combined. Slowly add oil and continue pulsing until a thick paste forms. Stir in 2 tablespoons salt, 1 tablespoon pepper, chile pepper, and lemon zest; rub mixture all over pork.
Place pork, fat-side up, in a roasting pan or a large Dutch oven; add 1 1/2 cups water. Cover and roast until meat is starting to become tender, about 3 hours. Remove lid and continue cooking until meat is fork-tender, 1 to 1 1/2 hours more. Carefully transfer pork to a large bowl, leaving juices in pan. When cool enough to handle, use two forks to shred meat into bite-size pieces, discarding any large pieces of fat. Transfer shredded pork back to pot and toss with juices. Serve on rolls with extra pan juices, topped with shaved fennel.
Cook's Notes
If you’re making the pork ahead of time, store it whole in the pan juices for up to three days in an airtight container in the refrigerator, then rewarm and shred before serving. We used a Japanese Benriner mandoline to cut the paper-thin slices of fennel.
Cook’s Notes
If you’re making the pork ahead of time, store it whole in the pan juices for up to three days in an airtight container in the refrigerator, then rewarm and shred before serving. We used a Japanese Benriner mandoline to cut the paper-thin slices of fennel.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Italian Pulled Pork
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Italian Pulled Pork
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
