Pulled Pork Italiano

Pulled Pork Italiano

Pulled Pork Italiano

April 14, 2019
: 8
: 20 min
: 2 hr 10 min
: 2 hr 30 min
: Easy

It takes longer to cook the pork than to put the sandwich together, but it's well worth the time. Besides - you'll have lots of meat leftover for other dishes.

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Ingredients
  • 1 tablespoon ground fennel seeds
  • 3 tablespoons dried parsley
  • 1½ tablespoon dried thyme
  • 3½ teaspoons crushed red pepper flakes
  • 1- 6 lb pork shoulder, butterflied
  • 3 sprigs rosemary, stemmed and finely chopped
  • 1 head garlic, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups beef stock
  • 1/2 cup red wine
  • 1 medium yellow onion, thinly sliced
  • 1 bay leaf
  • 1/2 cup canned crushed tomatoes
  • 2 lb broccoli rabe
  • 1/4 cup canola oil
  • 32 slices sharp provolone
  • 8-12″ crusty Italian rolls, split
  • 24 roasted long banana peppers
Directions
  • Step 1 Heat oven to 450°F. Combine fennel, parsley , thyme,and 3 teaspoons red pepper flakes in a small bowl
  • Step 2 set aside.
  • Step 3 Open pork shoulder on a work surface and spread with half of herb mixture, rosemary , 1/4 of the chopped garlic, salt and pepper. Roll up the shoulder, tie with kitchen twine at 1″ intervals to secure and season out-side with remaining herb mixture, salt and pepper.
  • Step 4 Transfer to a roasting pan and roast until browned, about 40 minutes. Remove pan from oven and heat broiler. Add remaining garlic to pan, along with stock, wine, onion and bay leaf
  • Step 5 pour tomatoes over top and sides of pork shoulder. Broil until tomatoes are caramelized, about 20 minutes.
  • Step 6 Reduce oven temperature to 325°F. Cover pork with parchment paper and, then, cover the roasting pan with aluminum foil. Cook until the internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.
  • Step 7 Transfer pork to cutting board and remove bay leaf from pan. Transfer juices to a blender and purée
  • Step 8 transfer to a 4-qt. saucepan and keep warm. Pull pork apart into large pieces and add to pan juices.
  • Step 9 Meanwhile, bring a large pot of salted water to a boil and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain and dry thoroughly with paper towels. Heat oil in a 12″ skillet. Working in batches if necessary , add remaining red pepper flakes and broccoli rabe and cook, stirring, until crisp and warmed through, about 4 minutes. Set aside.
  • Step 10 Place 4 slices provolone on bottom half of each roll, and top with pork. Add broccoli rabe and peppers.

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