Oven or Crockpot Porchetta Pulled Pork

By • October 18, 2016 0 Comments

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Author Notes: The original of this recipe came from my local Italian deli. I changed the recipe to make the leftovers more versatile. The trick to making this recipe great is letting the meat marinate in the herb paste for as long as possible, then cooking it over high heat uncovered so it forms a delicious crust. The pork starts out as amazing porchetta sandwiches, but can be used for pulled pork sandwiches, enchiladas, tacos and more. The leftovers are limited by your imagination! It can be made in the oven or the crockpot for convenience, but the crockpot version won't have the crust on it.Leith Devine


Serves 10-12

  • 1 6-8 lb boneless pork shoulder roast
  • 2 tablespoons dried oregano
  • 1/2 cup fresh parsley
  • 2 tablespoons fresh rosemary
  • 4 fresh sage leaves
  • 1 1/2 tablespoons fennel seeds
  • 6 garlic cloves
  • 2 tablespoons salt
  • 1 1/2 black pepper
  • 6 stalks celery, cut diagonally on the bias
  • 2 onions, cut in thick slices
  1. Cut the pork roast in half. Mix oregano, parsley, rosemary, sage, fennel, garlic, salt and pepper in a food processor and process until smooth.
  2. Spread herb paste all over pork pieces, wrap in foil and let rest for 4 hours or overnight.
  3. 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.
  4. 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!)
  5. 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.
  6. Cook on low for 8 hours or high for 4 hours. Remove from crockpot and shred meat.
  7. 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.
  8. Serve on hard rolls with melted cheese, the celery and onions, and the juices to dip the sandwiches in. Yum.

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