Italian Pulled Pork
Servings 10
Equipment
Ingredients
- 6-7 lb pork shoulder roast
- Kosher salt, to taste
- black pepper, to taste
- 1 tablespoon oregano
- Olive oil
- 3 medium or 4 small onions, sliced into rings
- 1 cup red wine
- 1 jar sliced hot cherry peppers, with juice (use banana peppers for a milder version)
- 28 oz crushed tomatoes
- 3 tablespoon minced garlic
Instructions
- Season top and bottom of pork roast with salt, pepper, and oregano.
- Brown the roast in olive oil over medium heat in a large Dutch oven for about four minutes a side, then remove to separate plate.
- Add onions to Dutch oven and saute until just browned and starting to soften, then turn off heat.
- Add wine and stir.
- Place pork roast on top of onions, then add peppers, tomatoes, and garlic.
- Cover and cook in a 300 degree oven for four hours or until pork pulls apart easily, turning the meat over halfway through.
- Remove pork from Dutch oven and pull apart, discarding bone and fat layer.
- Remove peppers and onions with a slotted spoon and serve as a separate garnish for your pulled pork sandwiches.
- Italian pulled pork goes well with French rolls and provolone.