Italian Seasoned
Pulled Pork Sandwiches



Pulled Pork Sandwiches are always a favorite around my house. The pork is seasoned with Italian herbs and spices and slow cooked until it’s tender and juicy.

After the pork is shredded I place it back in it’s own juice which is made with broth, red wine and aromatic vegetables. I always use garlic toasted buns or dinner rolls for any of my sandwiches.

Once the pork is placed on the bun just top it with the remaining vegetables or a little giardiniera and you’ll have the best Pulled Pork Sandwich you ever tasted.


  • 4 to 5 pound pork shoulder
  • 1/4 cup of extra virgin olive oil
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 tsp of garlic powder
  • 1 tsp of dried oregano
  • 1 tsp of dried basil
  • 1 tsp of dried thyme
  • 1 tsp of fennel seeds
  • 1 tsp of paprika
  • 1 large onion, sliced
  • 3 carrots, peeled and cut into large pieces
  • 3 stalks of celery, cut into pieces
  • 1 15oz can of beef broth
  • 1 cup of red wine
  • Buns or dinner rolls


  • Rinse the pork roast in cold water and pat dry with a paper towel.
  • Rub the olive oil all over the pork.
  • In a medium size bowl, mix together the salt, pepper, garlic, oregano, basil, thyme, fennel and paprika.
  • Rub the herb mixture all over the pork.
  • Wrap the pork in plastic wrap and refrigerate for at least 6 hours or overnight for best results.
  • Place the carrots and celery at the bottom of a slow cooker.
  • Remove the plastic from around the roast and place on top of the veggies.
  • Top the pork with the onions and add the broth and the wine.
  • Cook covered on low for 6 to 8 hours.
  • Carefully remove the pork from the slow cooker and place it in a baking pan.
  • Using two forks scrap the meat apart while trimming all the fat and set aside.
  • Remove the vegetables from the cooker and set aside.
  • When the juice cools down, refrigerate it for a few hours.
  • Skim the fat off the top of the juice.
  • Place the meat, vegetables and juice in a large pot and heat to a simmer and cook just until everything is warmed through.
  • Place the meat on the garlic bread and top with veggie mixture.

    Serves 4 to 6 people

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