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Author Notes: The original of this recipe came from my local Italian deli. I changed it to make the leftovers more versatile. It starts out as amazing porchetta sandwiches, but morphs into BBQd pulled pork sandwiches and nachos, pork enchiladas and tacos, etc. The leftovers are limited by your imagination! It can be made in the oven or the crockpot for convenience. —Leith Devine
- 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 on the bias
- 2 onions, cut in thick slices
- Cut the pork roast in half. 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 cheese, the celery and onions, and the juices to dip the sandwiches in. Yum.