The original of this recipe came from my local Italian deli, and it's truly great . The secret is to let the meat marinate in the herb paste for as long as possible, then cook it over high heat so it forms a delicious crust. It makes delicious porchetta sandwiches on hard rolls with provolone cheese, but can be used in any pulled pork recipe. It's excellent in the oven but can be made in the crockpot
too. —Leith Devine
What You'll Need
6-8 lb boneless pork shoulder roast
fresh sage leaves
1 1/2 tablespoons
stalks celery, cut diagonally on the bias
onions, cut in thick slices
Cut the pork roast into large pieces. Mix oregano, parsley, rosemary, sage, fennel, garlic, salt and pepper in a food processor and process until smooth.
Spread herb paste all over pork pieces, wrap in foil and let rest for 4 hours or overnight.
In the oven: preheat to 450 degrees. In a roasting pan, add the celery and onions with water or chicken broth up to 1/2 inch. Add the pork and roast uncovered for 1 hour. Meat should be brown.
Cover the meat with foil and roast for an additional 2 to 2 1/2 hours or until meat is fork tender and pulls apart. Shred meat using two forks or the paddle attachment of a KitchenAid mixer (yes, it really works!)
Crockpot directions: in a separate pan, saute the onions and celery until soft. Add to the crockpot with 1 cup of water or chicken broth. Put the pork on top.
Cook on low for 8 hours or high for 4 hours. Remove from crockpot and shred meat.
Spread shredded meat and some of the juices on a baking sheet lined with foil and broil until the meat gets browned. Mix the meat up and repeat until most of it is browned.
Serve on hard rolls with melted provolone cheese and the celery and onions. Put the juices in a small bowl to dip the sandwiches in. Enjoy!