Porchetta Italian Marketplace Slow Roast Pulled Pork Sandwich
Elevate your sandwich game with the Porchetta Italian Marketplace Slow Roast Pulled Pork Sandwich, a mouthwatering fusion of rustic Italian flavors and comfort food indulgence. This recipe features tender, slow-roasted boneless pork shoulder infused with a fragrant blend of fennel seeds, garlic, fresh rosemary, thyme, and zesty lemon, creating layers of savory perfection. Cooked low and slow, the pork becomes irresistibly tender and is finished with a crisp, golden crust. Served on toasted ciabatta rolls, this sandwich is generously slathered with a tangy garlic-lemon aioli and topped with peppery arugula for a balanced, fresh crunch. Perfect for leisurely lunches or casual gatherings, this bold, aromatic creation brings the charm of an Italian marketplace straight to your table. Keywords: porchetta sandwich recipe, slow-roasted pork, Italian pulled pork sandwich, garlic aioli, ciabatta rolls.
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Recipe Information
Ingredients
- 4 pounds Boneless pork shoulder
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 1.5 tablespoons Fennel seeds
- 2 tablespoons Fresh rosemary
- 1.5 tablespoons Fresh thyme
- 8 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 1 Zest of lemon
- 1 cup Chicken stock
- 6 Ciabatta rolls
- 3 cups Arugula
- 0.5 cup Mayonnaise
- 2 tablespoons Lemon juice
- 1 clove Garlic clove, minced (for aioli)
Instructions
Preheat the oven to 300°F (150°C).
In a small bowl, combine salt, black pepper, fennel seeds, minced garlic, rosemary, thyme, lemon zest, and olive oil to form a paste.
Rub the herb paste evenly all over the pork shoulder, ensuring it's well coated.
Place the pork shoulder in a roasting pan with the fat side up. Pour chicken stock into the bottom of the pan.
Cover the roasting pan with aluminum foil, sealing tightly, and roast in the oven for 4 hours.
After 4 hours, remove the foil and increase heat to 375°F (190°C). Roast uncovered for an additional 1 hour to crisp up the exterior.
Remove the pork from the oven and let it rest for 20 minutes. Using two forks, shred the pork into tender pieces.
In a small bowl, mix mayonnaise, lemon juice, and minced garlic to make the aioli.
Slice and lightly toast the ciabatta rolls.
Spread a generous layer of garlic aioli on each roll, then pile on the shredded pork and top with fresh arugula.
Serve warm and enjoy your Porchetta Italian Marketplace Slow Roast Pulled Pork Sandwich!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 1.5 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1196 mg | 25% | |
*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.
