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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