- Agoston Haraszthy born (1812)
Italian Pulled Pork
- 4 Pounds pork shoulder
- 3-4 Tablespoons olive oil
- 1 Teaspoon sea salt
- 1 Teaspoon freshly ground black pepper
- One 15-ounce can low-sodium chicken broth
- 1/4 Cup Frank's hot sauce
- 1 jalapeño, diced
- 2-3 cloves garlic, minced
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1 Teaspoon dried thyme
- 1 Teaspoon fennel seeds
- 1 Teaspoon paprika
- 1/4-1/2 Teaspoon red pepper flakes
- 1 large yellow onion, sliced
I make this Italian pulled pork recipe often during the summer at our lake house. It's great because I can let it cook all day, shred the pork when it's done, and then keep it warm until I'm ready to serve it.
Pulled pork is a great Paleo Diet recipe and this one is unique with Italian ingredients. I like adding the hot sauce to give it a little extra kick. For more of my recipes and cooking tips, visit my website Cindy's Table.
Rub the pork generously with olive oil, then season with salt and pepper.
In a medium-sized bowl, combine all of the ingredients except for the onion and whisk together. Add the roast to the slow cooker and pour in mixture. Massage the mixture into the pork roast. Add the onions to the top and cover. Set the slow cooker to low on a roast setting and cook for 6-7 hours.
When the pork is tender and cooked through, take it out of the slow cooker and shred. Place it back into the slow cooker and keep warm in the sauce until ready to serve.