Outstanding Oven or Crockpot Porchetta Pulled Pork

Name: Outstanding Oven or Crockpot Porchetta Pulled Pork
Prep time: 30 min
Cook time: 540 min
Total time: 600 min
Yield: 12
Cuisine: Italian
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

Recipe GLPR5ad8fa1c422810

Italian

Main Course

600 min

739 cal

Servings: 12

Slow Cooker

Oven

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4.5

This is a strong family recipe that will feed a crowd cheaply: a pork shoulder runs $8–12 at any Charlotte chain, and the herbs (oregano, rosemary, sage, parsley) are pantry staples or under $2 total at Harris Teeter; fennel seeds are the only ingredient requiring a second look, but ALDI and Kroger stock them in the spice aisle for under $3. The stated 600 minutes (10 hours) is honest for slow-cooking pork shoulder to tender—no hidden prep surprise. Cost per serving lands around $1.50–2 for the protein alone, making this genuinely economical. Leftovers reheat flawlessly and freeze well, lending this to meal prep or batch cooking. The only minor friction is that fennel seeds aren't always stocked at Food Lion or Walmart's spice sections, forcing a detour to ALDI if your regular store doesn't carry them.