Outstanding Oven or Crockpot Porchetta Pulled Pork
Recipe GLPR5ad8fa1c422810
A rustic Italian-inspired pulled pork roast infused with aromatic herbs like oregano, rosemary, sage, and fennel seeds. This tender, succulent pork shoulder can be prepared in the oven or slow cooker and pairs beautifully with roasted celery and onions. Perfect for feeding a crowd with its deep, savory flavors.
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Ingredients
1 boneless pork shoulder roast (6-8 lb)
2 tablespoons dried oregano
1/2 cup fresh parsley, finely chopped
2 tablespoons fresh rosemary, finely chopped
4 fresh sage leaves, finely chopped
1 1/2 tablespoons fennel seeds, crushed
6 garlic cloves, minced
2 tablespoons salt
1 tablespoon black pepper
6 stalks celery, cut diagonally on the bias
2 onions, cut in thick slices
Directions
In a small bowl, combine the dried oregano, fresh parsley, fresh rosemary, fresh sage, crushed fennel seeds, minced garlic, salt, and black pepper to create an aromatic herb paste.
Place the pork shoulder roast on a clean work surface. Using a sharp knife, score the skin or surface in a crosshatch pattern, being careful not to cut too deeply into the meat. Rub the herb mixture generously over the entire surface of the roast, working it into the scores and covering all sides evenly.
Arrange the celery pieces and onion slices in the bottom of a large roasting pan or in the insert of a crockpot. Place the herb-crusted pork shoulder roast on top of the vegetables.
For oven cooking: Preheat the oven to 325°F. Cover the roasting pan tightly with foil and roast for 8-10 hours, or until the pork is extremely tender and easily shredded with a fork. Alternatively, for crockpot cooking: Cover and cook on low for 8-10 hours, or until the pork shreds easily.
Remove the pork from the oven or crockpot and let it rest for 15 minutes. The internal temperature should reach 145°F at its thickest point.
Using two forks, pull the pork apart into shreds, discarding any large fat pieces if desired. Stir the shredded pork together with the pan juices and cooked vegetables to combine flavors.
Serve the pulled pork hot, spooning the cooking juices and vegetables over each portion as desired.
