italian pulled pork

Slow-Roasted Italian Pulled Pork is juicy, tender and so flavorful from a very aromatic spice and herb rub. Succulent pork shoulder is rubbed with a variety of Italian spices, herbs and garlic, then slowly braised with white wine and lots of onions. It’s the perfect dish for almost any occasion!

Italian Pulled Pork ~ Slow Roasted Pork Shoulder

1½ Tbsp ground fennel seed ((or fennel pollen if you can find it))

oregano

basil

1½ tsp dried thyme

salt

garlic powder

onion powder

paprika

½ tsp black pepper

½ tsp crushed red pepper

rosemary,

Tbsp minced garlic

Tbsp olive oil

pork

dry white wine (such as Pinot Grigio)

Preheat oven to 450◦F. Gather and prep all ingredients as noted above, including prepping and trimming the pork.(Please see the section above in the blog post for Step-By-Step instructions with photos.)

Make a dry rub by combining the first 10 ingredients together in a bowl until well-combined. This can be done several days in advance and held in an airtight container at room temperature.

Combine the dry rub spice mixture with chopped fresh rosemary, minced garlic and olive oil. Then, rub this mixture thoroughly all over the pork, coating as much surface as possible for maximum flavor. (If you have extra, just sprinkle it over the onions.)

Arrange sliced onions on the bottom of an oil-rubbed roasting pan, then place rubbed pork pieces on top of the onions.

Roast the pork uncovered at a high heat (450◦F) for about 30 minutes to brown its surface. Turn the pork pieces over and continue to roast them uncovered for another 30 minutes to brown the other side.

Remove the roasting pan from the oven and turn the pork pieces over again. Pour the white wine into the pan, then cover it securely with aluminum foil. Reduce the heat to 325◦F and return the covered pan to the oven.

After about 90 minutes, check the texture of the pork and assess its doneness. It should be fork tender and fall apart easily when picked up with tongs or a fork. If it is not quite there yet, return the pork to the oven and continue checking it every 30 minutes until it is fork tender. (Note: If you feel like the pork needs a bit more browning or caramelization at the end, turn the heat back up to 450°F and continue to roast it, uncovered, until it browns to your liking, checking it at 15 minute intervals.)

Once the pork is done, remove pan from the oven and let it cool for about 30 minutes.

While pork is still warm, break it down into smaller chunks using two forks, if desired, and mix it with the onions.There will be quite a bit of fatty liquid left in the roasting pan as a result of the cooking process. If you strain the pork and onions and segregate the liquid, you could pour it into a fat separator, then serve it alongside the pork.Alternatively, if you will be serving the pork on a different day, you could refrigerate the liquid in order to solidify the fat, skim it off, then heat it and serve it with the pork. Or, enjoy it as is! Buon Appetito!

This is super!. I marinated in the rub overnight.

Made this with sliced fennel and onion as the bottom layer.  After cooking, I used my hand blender to make a gravy with the pan juices and veggies (minus fat).  It was a big hit on top of mashed potatoes.  I meant to add extra garlic but forgot and will do so next time.

I've never commented on a recipe site before, but based on the compliments I got at the party I made it for, I felt like I needed to come back and give props.

I was cooking for a party of 20 people (think Superbowl potluck style) so I went for a bigger shoulder (7.5 lb lol, we ended up with so much leftover). I basically 2x everything in the recipe, but I did add some chicken stock instead of a whole bottle of wine. My only other change was 2 bulbs of garlic, head sliced off, face down in the brazing liquid  (just for fun. I'm not sure how much difference it made, the fennel and rosemary were still the driving flavors). I added 10 minutes to the high temp cooking portion, and did end up needing that extra 30 min at the end like you said.

I pulled the meat kind of loosely and packaged it up in deli containers overnight. strained the brazing liquid and got a container of that too (the fat skimmed of so easy after a night in the fridge). everything went in a crockpot to serve. I put the braising liquid in first and added a few splashes of chicken stock to thin the very thick liquid out. Then I tossed the pork back in, tossing it every 10 min or so to further shred and reabsorb the liquid.

I served it with club rolls, roasted red peppers, and provolone. Definitely making it again. crows favorite. the spice blend was spot on, it's where all the magic is here. make for the rosemary is fresh!

This recipe was another hit! Served with sautéed broccoli rabe and sharp provolone on a toasted roll. It will be a game day favorite!

Thank you for sharing this inspiring dish!!  I will use fennel pollen next time but I can see from research I should use less.  Do you have a recommendation for the amount of pollen if not using fennel seed? I made the peperonata also!  We will enjoy it today- So delicious!  I will check out more on your site.

This pork was so delicious-my family and friends loved it and the leftovers were so appreciated. Will be making this again for sure!

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Italian Pulled Pork ~ Slow Roasted ...

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