Ingredients:
2-3lb bone out pork shoulder
Salt, Pepper,
minced garlic,
chopped parsley,
diced fresh rosemary
beef broth and olive oil
fresh rolls, sharp provolone and Italian long hot peppers
This recipe makes some of the best pulled pork sandwiches. I like to set it all up and start it cooking first thing Sunday Morning so its ready for the evening. Here's my personal Sunday morning meal prep:
Take the beef broth and pour about 1/2 a cup in the bottom of the slowcooker.
Take the salt, pepper, garlic, rosemary and parsley and mix it all up in a semi-large mixing bowl. Add a little bit of olive oil to the mix and stir it so its all mixed together. Portions are really up to you but I tend to use a lot of rosemary and garlic.
Take the pork shoulder, rinse it under cold water and trim any excess fat from the meat. Lay it down on a cutting board and paint it lightly with olive oil.
Proceed to cover one side of the pork with the herb mixture. Be sure to stuff it in any creases or openings within the meat. Flip the meat over and proceed to cover it on the other side. Cover as much of the meat as you can.
Place the pork in the slowcooker on low and cook for 10 hours, flipping the meat at 5 hours.
After 10 hours pull the meat, let it sit for 5 min then pull it apart. It should basically fall apart. I like to use bear claws pictures here:
You should be left with an amazing pile of shredded pulled pork:
At this point its best to drain some of the liquid from the crockpot/slowcooker. I usually save this for Au Jus later. If you don't know how to do this, i can post a separate "how to" later. Leave just enough in the pot to keep the pork moist and toss the pork back in on warm mode.
You're now ready to eat. Finish off the sandwich with extra sharp provolone cheese and roasted long hot peppers (cooked in olive oil, salt and pepper and de-seeded) for the true authentic Italian style Philadelphia Pulled Pork Sandwich! Yum!!