Porchetta Italian Marketplace Pulled Pork Sandwich Crock Pot
Transport your taste buds to the bustling streets of an Italian marketplace with this Porchetta Italian Pulled Pork Sandwich, made effortlessly in your crock pot. Featuring tender, slow-cooked pork shoulder infused with fragrant rosemary, sage, fennel seeds, and a hint of zesty lemon, this recipe delivers bold, authentic Italian flavors with every bite. The pork is seared to golden perfection, then simmered in savory juices for hours until it’s irresistibly juicy and fork-shreddable. Served on toasted ciabatta rolls or sandwich buns and paired with creamy provolone cheese and peppery arugula, these sandwiches are a mouthwatering fusion of rustic comfort and artisan flair. Perfect for dinner parties or family meals, this easy crock-pot recipe offers restaurant-quality satisfaction with minimal effort—all while embodying the rich culinary tradition of porchetta.
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Recipe Information
Ingredients
- 4 lbs pork shoulder (boneless, trimmed of excess fat)
- 2 tbsp olive oil
- 6 cloves garlic cloves (minced)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh sage (chopped)
- 1 tbsp fennel seeds (crushed)
- 2 tsp dried oregano
- 0.5 tsp crushed red pepper flakes
- 2 tsp salt
- 1 tsp black pepper
- 1 cup chicken stock
- 1 whole lemon (zested and juiced)
- 8 buns fresh Italian sandwich buns or ciabatta rolls
- 1 cup arugula (optional, for serving)
- 8 slices provolone cheese (optional, for serving)
Instructions
In a small bowl, mix together the minced garlic, chopped rosemary, chopped sage, crushed fennel seeds, dried oregano, crushed red pepper flakes, salt, black pepper, and lemon zest.
Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side.
Transfer the seared pork shoulder to the crock pot. Pour in the chicken stock and lemon juice.
Cover the crock pot and cook on LOW for 8 hours, or until the pork is tender and easily pulls apart with a fork.
Once the pork is done, use two forks to shred it directly in the crock pot, mixing it well with the cooking juices.
Toast the sandwich buns or ciabatta rolls lightly if desired.
Assemble the sandwiches by layering the pulled pork onto the buns. Top with arugula and provolone cheese, if using.
Serve hot and enjoy the Italian-inspired pulled pork sandwiches!
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.6 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 268 mg | 21% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
