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 a pulled-pork version of Italian porchetta. 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
- 3/4 lb boneless pork butt or shoulder, trimmed and cut into 1 1/2 inch chunks
- 3 tbsps Dry Creek Olive Co. 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
How to make Balsamic Shredded Pork
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 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
Spoon on top soft polenta
*recipe derived from 117 Milk Street