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Slow-Roasted Italian Pulled Pork is juicy, tender and so flavorful from a very aromatic spice and herb rub. Succulent pork shoulder is rubbed with a variety of Italian spices, herbs and garlic, then slowly braised with white wine and lots of onions. It’s the perfect dish for almost any occasion!
This slowly-cooked Italian Pulled Pork recipe was inspired by the flavors of Sicily and the memories of dishes lovingly prepared my dear mom and aunt. While hot fennel pork sausages simmered in white wine were a staple in our kitchen, I’ve created this pork shoulder recipe in the spirit of the original dishes with which I grew up–with a savory, fennel-forward spice rub, other classic Italian flavors like rosemary, garlic, oregano and peperoncino flakes, and a flavorful onion and (Italian) white wine braising base. Mamma mia!
For a few other Sicily-inspired recipes, check out Caponata, Bucatini with Eggplant, Tomatoes and Ricotta and Tomato and Almond Pesto.
Quick Cooking Technique Primer (for the culinary geeks out there)
This Italian Pulled Pork recipe is really all about technique~BRAISING (which just so happens to be my favorite way to cook). Braising is something referred to as a “combination cooking method”. This means it uses both dry heat and moist heat during the cooking process.
When you start with a tough cut of meat, like pork shoulder, it needs to be cooked for an extended period of time, often at a medium to low temperature, until it breaks down into a fork-tender texture that can be easily pulled apart. It is a beautiful transformation that so many people love.
The pork shoulder in this recipe is first browned in a very high heat oven to lock in its flavors (dry heat), then cooked slowly in a liquid (white wine + liquid released from the onions, a.k.a., moist heat) that eventually will serve as the sauce for the meat.
“A well-prepared braised dish has the rich flavor of the meat in the sauce and the moisture and flavor of the sauce in the meat. It should be fork tender but not falling apart. The meat should have an attractive color from the initial browning.” (from On Cooking: A Textbook of Culinary Fundamentals, 1995)–otherwise known as the culinary holy grail in my humble opinion.
You really can’t go wrong with braising. Even if you have two thumbs in the kitchen, you can make the most delicious pulled pork if you just have some patience and time. Cuts do not need to be precise, ingredient amounts can be eyeballed, and meat temperatures do not need to be checked since braised meats are done when they are tender.
The braising technique is also used in Slow Roasted Lamb Shoulder, Lamb Ragu, Pork Country Rib Ragu, Slow Cooked Beef Brisket Ragu and WIld Boar Bolognese–all hearty and robust dishes!
Pork Shoulder versus Pork Butt
Pork shoulder (a.k.a., picnic shoulder) and pork butt (a.k.a., Boston butt) are both relatively inexpensive cuts from the pig’s shoulder (despite the term “pork butt” suggesting otherwise) that are great for low-and-slow cooking applications like this Italian Pulled Pork. While they come from different parts of the pigs shoulder and have different levels of marbling, they are both similar, tough cuts of meat that can almost always be used interchangeably.
Why This Recipe Works
- You can easily adapt the flavors of this recipe with your favorite herbs and spices. Quite honestly, this recipe would be ridiculously delicious even if it was just made with salt and pepper!
- The finished product is extremely versatile. Dress it up by serving it on a platter in large chunks with sides of roasted and sauteed vegetables or a simple pasta. Or, turn it into a more casual meal as the star of Italian Pulled Pork sandwiches with peperonata or sliders with broccoli rabe, fried or roasted peppers and some sharp provolone cheese.
- Perfect for feeding a crowd! Double or triple the recipe for your next party–it holds beautifully in either a crock pot or chafing dish for hours.
- Foolproof recipe! As long as you have some patience and time, you will be able to execute this dish perfectly. No advanced cooking skills necessary! Plus, you can make it in a roasting pan, Dutch oven or slow cooker days in advance and reheated later.
This Italian style pulled pork shoulder recipe is sure to be in heavy rotation for football parties and more! Hope you give it a try, enjoy its irresistible flavor and love it as much as I do! Mangia bene!
Ingredients for Italian Pulled Pork
Here are the main ingredients in this Italian-inspired pulled pork recipe:
- Pork: I use boneless pork shoulder here as it is a bit easier to handle than bone-in. But, bone-in pork shoulder or pork butt can definitely be used. These are all considered tough cuts of meat and will work perfectly in this recipe.
- Spices, Garlic and Fresh Rosemary: I use a savory combination of Italian seasonings (ground fennel seeds, oregano, basil, garlic and onion powder, crushed red pepper and more) combined with fresh garlic, rosemary and olive oil to create a wet mop. This mixture is then rubbed generously all over the surface of the raw pork, infusing it with the most delicious flavors as it cooks.
- Yellow or Spanish Onions: Lots of them! I generally use about half the weight of the pork in onions and lay them under the pork. They’ll disintegrate and add moisture as they cook and become part of the delicious juices.
- White Wine: Choose a light and dry white wine for this recipe, such as a Pinot Grigio or Sauvignon Blanc. The wine adds depth, complexity, a layer of acidity and rounds out the overall flavors of the dish. If you prefer to not use alcohol, though, you can use chicken broth or stock.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
Italian Pulled Pork, Step-by-Step, with Pro-Tips!
Here are the main steps for making this Italian slow roasted pork shoulder:
- Preheat oven to 450◦F. Gather and prep all ingredients, including prepping and trimming the pork.
- Make a dry rub by combining all the dry spices, dried herbs and salt.
- PRO-TIP: This can be done several days in advance and held in an airtight container at room temperature.
- Combine the dry rub with chopped fresh rosemary, minced garlic and extra virgin olive oil.
- Then, rub this mixture thoroughly all over the pork, coating as much surface as possible for maximum flavor.
- PRO-TIP: If you have extra rub, just sprinkle it over the onions.
- Arrange sliced onions on the bottom of an oil-rubbed roasting pan.
- Place rubbed pork pieces on top of the onions.
- Roast the pork uncovered at a high heat (450◦F) for about 30 minutes to brown its surface. Turn the pork pieces over and continue to roast them uncovered for another 30 minutes to brown the other side. Remove the roasting pan from the oven and turn the pork pieces over again.
- Pour the white wine into the pan, then cover it securely with aluminum foil. Reduce the heat to 325◦F and return the covered pan to the oven.
- After about 90 minutes, check the texture of the pork and assess its doneness. It should be fork tender and fall apart easily when picked up with tongs or a fork. If it is not quite there yet, return the pork to the oven and continue checking it every 30 minutes until it is fork tender.
- PRO-TIP: If you feel like the pork needs a bit more browning or caramelization at the end, turn the heat back up to 450°F and continue to roast it, uncovered, until it browns to your liking, checking it at 15 minute intervals.
- Once the pork is done, remove pan from the oven and let it cool for about 30 minutes.
- PRO-TIP: The larger the pieces of pork, the longer it will take to break down and become fork-tender. A bone-in pork shoulder will take longer to reach the desired texture as well.
- While pork is still warm, break it down into smaller chunks using two forks, if desired, and mix it with the onions. That’s about it!
- PRO-TIP: There will be quite a bit of fatty liquid left in the roasting pan as a result of the cooking process. If you strain the pork and onions and segregate the liquid, you could pour it into a fat separator, then serve it alongside the pork. Or, if you will be serving the pork on a different day, refrigerate the liquid in order to solidify the fat, skim it off, then heat it and serve it with the pork.
- PRO-TIP: The finished pork and onion mixture will be very juicy and moist on its own, so you may decide to not use the pan liquids at all.
Frequently Asked Questions for Italian Pulled Pork
Pork shoulder and pork butt, either boneless or bone-in, are the best combination of texture, flavor, marbling (fat content) and shred-ability for pulled pork sandwiches.
Pork shoulder (a.k.a., picnic shoulder) and pork butt (a.k.a., Boston butt) are both relatively inexpensive cuts from the pig’s shoulder (despite the term “pork butt” suggesting otherwise) that are great for low-and-slow cooking applications like this Italian Pulled Pork. While they come from different parts of the pigs shoulder and have different levels of marbling, they are both similar, tough cuts of meat that can almost always be used interchangeably.
While they share some of the same seasonings, this Italian Pulled Pork is very different from a classic Italian porchetta. Porchetta is a traditional Italian dish made with boneless pork loin that is rolled up with herbs, garlic, and other spices, often encased in pork belly, then slow-roasted using dry heat (i.e., no moisture) until tender and crispy on the outside. Both are delicious! If you ever find yourself in Italy (or in Philadelphia), be sure to seek out a classic porchetta.
Italian Pulled Pork can definitely be made in a slow cooker. To achieve the same browning on the outside surface, I suggest searing the rubbed pork in a hot skillet first. Searing locks in a ton of delicious flavor and creates the most delicious crust on the outside. Then, mix the pork and onions together and add them to the slow cooker with the wine. Cover and set on low for 6 to 7 hours or high for 3 to 4 hours. Check the pork and continue cooking until it’s fall-apart tender. You will have the most delicious slow cooker pulled pork!
More Delicious Italian Recipes with Pork
Pork is such an important ingredient in Italian cooking. Here are some other recipes that feature it:
- Rigatoni Boscaiola with Mushrooms and Sausage
- Sausage-Stuffed Cubanelle Peppers
- Lentil Soup with Sausage
- Spaghetti with Spicy Pork ‘Nduja, Zucchini and Arugula
- Oven Roasted Italian Sausage
Serving Suggestions and Storage
Italian Pulled Pork has so many great applications! It is legendary in Philadelphia-style roast pork sandwiches when combined with sautéed broccoli rabe or spinach, roasted long hot, fried, pickled or homemade roasted peppers (like pepperoncini) and sharp provolone cheese on a (preferably seeded) long roll. It’s also great on a caprese-inspired sandwich with some basil pesto, semi dried tomatoes and fresh mozzarella or paired with Sicilian vinegar peppers. The best Italian food!
And, this pork can be equally as delicious, albeit a bit more buttoned up, when left in larger chunks and served with mashed or roasted potatoes, roasted or sautéed vegetables, Sicilian caponata, or a simple pasta.
This pork shoulder is perfect for parties as it holds beautifully in either a slow-cooker or chafing dish for hours. Just keep some warm chicken stock nearby if additional moisture is needed.
Easily turn leftovers into a wonderful pork ragu for pasta, with or without tomatoes added, for a quick weeknight dinner.
Don’t forget to serve this juicy pork with homemade Italian chili oil for a final kick of heat–so worth it!
Store this pork in the refrigerator in an airtight container for up to five days. It can also be frozen for up to three months. Thaw it in the refrigerator overnight when ready to enjoy. Then, reheat in a covered skillet or covered in a 350°F oven with a little bit of water until heated through.
More Italian Recipes to Try
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Italian Pulled Pork ~ Slow Roasted Pork Shoulder
Equipment
- Garlic Press (optional)
- Fat Separator (optional)
Ingredients
- 1½ Tbsp ground fennel seed (or fennel pollen if you can find it)
- 1 Tbsp dried oregano
- 1½ tsp dried basil
- 1½ tsp dried thyme
- 1½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp crushed red pepper
- 2 sprigs fresh rosemary, stemmed and chopped
- 2 Tbsp minced garlic
- 2 Tbsp olive oil + more for rubbing roasting pan
- 4 pounds boneless pork shoulder, gristle and large sections of fat removed, 4-5" chunks
- 2 pounds yellow or Spanish onions, ½" thick slices
- 1 cup dry white wine such as Pinot Grigio
Instructions
- Preheat oven to 450◦F. Gather and prep all ingredients as noted above, including prepping and trimming the pork.(Please see the section above in the blog post for Step-By-Step instructions with photos.)4 pounds boneless pork shoulder,
- Make a dry rub by combining the first 10 ingredients together in a bowl until well-combined. This can be done several days in advance and held in an airtight container at room temperature.1½ Tbsp ground fennel seed, 1 Tbsp dried oregano, 1½ tsp dried basil, 1½ tsp dried thyme, 1½ tsp salt, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp black pepper, ½ tsp crushed red pepper
- Combine the dry rub spice mixture with chopped fresh rosemary, minced garlic and olive oil. Then, rub this mixture thoroughly all over the pork, coating as much surface as possible for maximum flavor. (If you have extra, just sprinkle it over the onions.)2 sprigs fresh rosemary,, 2 Tbsp minced garlic, 2 Tbsp olive oil
- Arrange sliced onions on the bottom of an oil-rubbed roasting pan, then place rubbed pork pieces on top of the onions.2 pounds yellow or Spanish onions,
- Roast the pork uncovered at a high heat (450◦F) for about 30 minutes to brown its surface. Turn the pork pieces over and continue to roast them uncovered for another 30 minutes to brown the other side.
- Remove the roasting pan from the oven and turn the pork pieces over again. Pour the white wine into the pan, then cover it securely with aluminum foil. Reduce the heat to 325◦F and return the covered pan to the oven.1 cup dry white wine
- After about 90 minutes, check the texture of the pork and assess its doneness. It should be fork tender and fall apart easily when picked up with tongs or a fork. If it is not quite there yet, return the pork to the oven and continue checking it every 30 minutes until it is fork tender. (Note: If you feel like the pork needs a bit more browning or caramelization at the end, turn the heat back up to 450°F and continue to roast it, uncovered, until it browns to your liking, checking it at 15 minute intervals.)
- Once the pork is done, remove pan from the oven and let it cool for about 30 minutes.
- While pork is still warm, break it down into smaller chunks using two forks, if desired, and mix it with the onions.There will be quite a bit of fatty liquid left in the roasting pan as a result of the cooking process. If you strain the pork and onions and segregate the liquid, you could pour it into a fat separator, then serve it alongside the pork.Alternatively, if you will be serving the pork on a different day, you could refrigerate the liquid in order to solidify the fat, skim it off, then heat it and serve it with the pork. Or, enjoy it as is! Buon Appetito!
Notes
- The larger the pieces of pork, the longer it will take to break down and become fork-tender. This recipe took 3 hours in total and the pork pieces were about 4 to 5 inches.
- Bone-in pork shoulder can also be used for this recipe, but it will likely increase the cooking time.
- You can substitute chicken broth for the white wine, if desired.
- The finished pork and onion mixture will be very juicy and moist on its own, so you may decide to not use the pan liquids at all.
- This pork can be stored in the refrigerator in a sealed container for up to 5 days and in the freezer for up to three months. Defrost it in the refrigerator when ready to enjoy, then reheat in a covered skillet with a little bit of water until heated through.
Has anyone done this on a smoker?
Any recommendations, especially best wood to use?
Thanks, Paul
I made this last night with a 9 pound piece of pork shoulder that needed to be used, so I doubled the rub–then only used half of the spices. As it was all one piece it took longer to cook and we wound up slicing it. This morning I put the remainder into the crockpot with the ‘skimmed’ liquid and let it go. It is now shredded for use tonight on Hawaiian rolls. Even the grandson that claims to not like onions, was snitching some of it for lunch over rice. I my use a bit less red pepper next time.. But am thinking to top it tonight with Provolone slices and pickled pepperoncini.
Love your adaptation of this pork recipe, Susan! Enjoy the sandwiches and thank so much for your comment! 🙂
This is super!. I marinated in the rub overnight.
Thanks for your comment, Ralph! So happy you enjoyed the pork recipe. 🙂
Made this with sliced fennel and onion as the bottom layer. After cooking, I used my hand blender to make a gravy with the pan juices and veggies (minus fat). It was a big hit on top of mashed potatoes. I meant to add extra garlic but forgot and will do so next time.
Hi Carol, I love your personal touches to this recipe and adding fennel to the onions is brilliant! Thanks for your comment.
Can this pork be done in a slow cooker? Thank you
Hi Germaine. Yes, you can make this pork recipe in a slow cooker. To achieve the same browning on the outside surface, I suggest searing the rubbed pork in a hot skillet first. Searing locks in a ton of delicious flavor and creates the most delicious crust on the outside. Then, mix the pork and onions together and add them to the slow cooker with the wine. Cover and set on low for 6 to 7 hours or high for 3 to 4 hours. Check the pork and continue cooking until it’s fall-apart tender. You will have the most delicious slow cooker pulled pork!
I’ve never commented on a recipe site before, but based on the compliments I got at the party I made it for, I felt like I needed to come back and give props.
I was cooking for a party of 20 people (think Superbowl potluck style) so I went for a bigger shoulder (7.5 lb lol, we ended up with so much leftover). I basically 2x everything in the recipe, but I did add some chicken stock instead of a whole bottle of wine. My only other change was 2 bulbs of garlic, head sliced off, face down in the brazing liquid (just for fun. I’m not sure how much difference it made, the fennel and rosemary were still the driving flavors). I added 10 minutes to the high temp cooking portion, and did end up needing that extra 30 min at the end like you said.
I pulled the meat kind of loosely and packaged it up in deli containers overnight. strained the brazing liquid and got a container of that too (the fat skimmed of so easy after a night in the fridge). everything went in a crockpot to serve. I put the braising liquid in first and added a few splashes of chicken stock to thin the very thick liquid out. Then I tossed the pork back in, tossing it every 10 min or so to further shred and reabsorb the liquid.
I served it with club rolls, roasted red peppers, and provolone. Definitely making it again. crows favorite. the spice blend was spot on, it’s where all the magic is here. make for the rosemary is fresh!
This makes me so happy to hear, Vumander! And, extra garlic is always a plus in my book! Thank you so much for your lovely and informative comment. 🙂
This recipe was another hit! Served with sautéed broccoli rabe and sharp provolone on a toasted roll. It will be a game day favorite!
So happy that you loved the pork shoulder recipe, Rose! And, pairing it with broccoli rabe and sharp provolone is the best! Thanks so much for your comment! 🙂
Thank you for sharing this inspiring dish!! I will use fennel pollen next time but I can see from research I should use less. Do you have a recommendation for the amount of pollen if not using fennel seed? I made the peperonata also! We will enjoy it today- So delicious! I will check out more on your site.
Hi Rose! Thanks so much for your comment and I’m so glad that you enjoyed both the pork shoulder and the peperonata recipes! Plus, they go so well together! As for the fennel pollen question–fennel pollen has a more intense flavor than fennel seed, but I have honestly used the same amount in this recipe and know that the fennel flavor will be a bit more pronounced in the final dish. But, a good place to star would be to use 1 Tbsp fennel pollen in place of the ground fennel seed.
Outstanding as always!
This pork was so delicious-my family and friends loved it and the leftovers were so appreciated. Will be making this again for sure!