Italian Pulled Pork ~ Slow Roasted Pork Shoulder :- It is a wonderful dish that accentuates the rich aromas of slow-roasted pork shoulder that has been infused with Italian seasonings. This dish is known as “Maiale Tirato,” which is Italian for “pulled pork.” When you mix the suppleness of pork that has been slow-cooked with aromatic herbs and a touch of wine, you end up with a meal that is ideal for sandwiches, pasta dishes, or as a main course that can be eaten on its own.
Italian Pulled Pork ~ Slow Roasted Pork ShoulderÂ
The pork shoulder that has been slow-roasted and flavored with Italian seasonings is a great dish that brings out the rich scents of the pork shoulder through its preparation. In Italian, this meal is referred to as “Maiale Tirato,” which literally translates to “pulled pork.” You end up with a meal that is perfect for sandwiches, pasta dishes, or as a main course that can be eaten on its own when you combine the tenderness of pork that has been slow-cooked with aromatic herbs and a touch of wine. This meal is suitable for all of these applications.
Ingredients:
- 1 pork shoulder (about 4-5 lbs), bone-in or boneless
- 4 cloves of garlic, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil
- Crusty Italian bread or rolls, for serving
Instructions:
Advance planning: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). The pork shoulder should be dried with paper towels, and then it should be seasoned with a liberal amount of salt and pepper.Cook the Pork in a Sear: A few teaspoons of olive oil should be heated over medium-high heat in a large Dutch oven or heavy-bottomed pot that is safe for use in the oven.
For approximately four to five minutes on each side, sear the pork shoulder until it is completely browned on all sides. The pork should be removed and placed aside. Get ready to use the Aromatics: Within the same pot, reduce the heat to a medium setting. Garlic that has been minced, chopped onion, carrot, and celery should be added. Cook for around five to seven minutes, or until the ingredients have become fragrant and softened.
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Purge the Pot of Glaze: Proceed to pour in the white wine while using a wooden spoon to scrape any browned bits that may have accumulated at the bottom of the saucepan. The wine should be allowed to decrease for a few minutes until it becomes somewhat thicker.
Pork should be braised:
The tomato paste, bay leaves, thyme, rosemary, and oregano should be stirred in at this point. After the pork shoulder has been seared, place it back into the pot. Pork should be almost completely submerged in the chicken or vegetable stock that has been poured in. Roasting at a Slow Pace: Make sure the cover is on the pot, and then place it into the oven that has been prepared.
The pork shoulder should be roasted for around three and a half to four hours, or until the meat is extremely soft and can be readily separated with a fork.
Cut the Pork into Shreds: The pork shoulder should be gently transferred to a big plate or cutting board after the pot has been removed from the oven. The meat should be shredded into bite-sized pieces using two forks, and any large bits of fat should be discarded by the process.
Reduce the amount of sauce: The saucepan with the veggies and cooking liquids should be placed back on the stove and heated to a medium temperature. Simmer the sauce for around ten to fifteen minutes, or until it begins to thicken somewhat. Have a taste, and if necessary, adjust the seasoning with more salt and pepper.
Bring together and serve: Place the shredded pork back into the pot along with the reduced sauce, and mix it thoroughly to ensure that the meat is equally coated with the sauce. When serving the Italian pulled pork, be sure to serve it hot and piled high on rolls or crusty Italian bread. As an additional option, it can be served atop polenta or noodles for a more substantial supper.
Nutrition:
- Calories: A typical serving of Italian pulled pork (about 4 oz or 113 grams) can range from 250 to 300 calories, depending on how lean the pork shoulder is and how much sauce is used.
- Protein: Pork is a good source of protein. A serving of Italian pulled pork can provide around 25 to 30 grams of protein, making it a satisfying main dish.
- Fat: Pork shoulder contains moderate amounts of fat, which contributes to its tenderness and flavor. Depending on the cut and preparation method, a serving can have around 15 to 20 grams of fat.
- Carbohydrates: The carbohydrates in Italian pulled pork primarily come from any added vegetables, such as onions and carrots, and the natural sugars in the wine or broth used for cooking. A serving typically contains about 5 to 10 grams of carbohydrates.
- Sodium: The sodium content can vary based on how the dish is seasoned and any additional salt added during cooking. It’s advisable to taste and adjust salt levels carefully to control sodium intake.
