The original of this recipe came from my local Italian deli, and it's truly a great recipe. 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, but the leftovers can be used for any pulled pork recipe. It's excellent in the oven but can be made the crockpot for convenience. —Leith Devine
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.
If using the oven, preheat to 450 degrees. In a roasting pan, add the celery and onions with water 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 water. 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, the celery and onions, and the juices to dip the sandwiches in. Yum.