Its that time of the year when I crave my favorite Italian comfort food, its such a great meal. Think Im gonna put this in the oven now. Should be ready just about the time the Giants are ready to play ball! Italian Pulled Pork you can also make this in the crock pot, but the cooking time will be more like 10-12 hours. serves a crowd 2 teaspoons ground black pepper 1 tablespoon sea salt 1 teaspoon onion powder 2 teaspoons dried oregano 1 6-pound pork shoulder (dont obsess on size) 1 28-ounce can San Marzano tomatoes or try the organic fire roasted, John Muir brand 2 bay leaves 2 tablespoons red wine vinegar ½ cup sliced golden peperoncini (use the hotter variety for more heat) 3 - 6 whole garlic cloves, to taste 1 large onion, peeled and quartered Preheat the oven to 300 degrees F. In a small bowl, mix together the pepper, salt, onion powder and oregano. Rub the pork shoulder completely with the rub. Place the pork shoulder in a large dutch oven (I like using my Le Creuset Bouillabaisse Pot.) Or, the largest crock pot that you have. Pour the tomatoes right over the pork, crushing them slightly with your hands. Add the rest of the ingredients and cover the pot. Cook at 300 degrees F for about 5 hours, turning the pork over once halfway through the cooking time. (10 hours, if using a crock pot.) Remove the pork from the pot and test to make sure the meat is very tender - it should just fall apart when you pull it with a fork. (If not, return to oven and allow to cook for another half hour). Place pork on a large cutting board. Shred the pork completely, removing the large bone. With a slotted spoon, remove the vegetables from the liquid in the pot. You can boil this liquid down a little bit over the stove for about 15 minutes if you want it slightly thickened, (I add 1/2 cup dry red wine, 1/2 cup of beef broth if not much liquid left and boil down to thicken, you can add flour slurry and make a gravy if you like.) If not, just return the shredded pork to the pot and mix well with the liquid. Serve over The Pasta Queens fresh garlic pappardelle pasta with fresh grated parmesan (I use a smoked parm for this recipe if I have on hand), make a fresh kale salad from several varieties avail at the farmers market and baked apples for dessert. Add a glass of barbara to your menu (or not), oh my, my, thats a comforting meal...GO GIANTS!
Posted on: Tue, 21 Oct 2014 16:31:42 +0000
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