Rosemary-Balsamic Shredded Pork
Recipe Date:
January 25, 2022
Serving Size:
8
Cook Time:
03:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Think of this as an Italian version of pulled pork! Fresh rosemary and fennel seeds lend fragrance and flavor, and tangy-sweet balsamic vinegar helps balance the richness of the meat. Piled onto crusty rolls and topped with baby arugula, the pork makes delicious sandwiches, or spoon it on top of soft polenta.
Ingredients
- 3 1/2 lbs Boneless pork butt or shoulder, trimmed and cut into 1 1/2 inch chunks
- 3 tbsps Dry Creek Olive Company Balsamic Vinegar
- 2 tbsps Packed brown sugar
- 2 tbsps Chopped fresh rosemary
- 1 tbsp Fennel seeds
- Kosher salt and ground black pepper
- 1 Medium yellow onion, halved and thinly sliced
- Optional garnish: lemon wedges or chopped fresh flat-leaf parsley or both
Directions
Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, stir together the pork, vinegar, sugar, rosemary, fennel seeds, ¼ cup water and 2 teaspoons each salt and pepper. Scatter the onion slices over the pork. Cover and cook for 2 hours. Uncover and cook until the pork is fork-tender, another 1½ to 2 hours, stirring once or twice. Skim off and discard the fat, then shred the pork. Season with salt and pepper. Serves 6 - 8
To serve - spoon pork onto hearty rolls, top with roasted red peppers. Or serve over soft polenta as an elegant entree.
*recipe derived from 117 Milk Street