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    PULLED PORK ITALIAN WAY with red wine and rosemary

    Pulled Pork red wine

    Pulled Pork is one of my favorite American recipes! The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends in the winter nights! Today, I propose an Italian way to prepare the Pulled Pork: braised in red wine with juniper berries, mixed peppercorns and fresh rosemary. To recall even more Italian descent, I suggest to replace the classic bun with a creamy Polenta flavored with Parmigiano Reggiano cheese and white pepper: it's so tasty!

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    pulled-pork-italian-way

    • 5 lb (2,5 kg) whole pork shoulder
    • 1 medium yellow onion
    • 2 medium carrots
    • 3 cloves of garlic
    • 3 tbsp extra virgin olive oil
    • 1 bottle (750 ml) good quality red wine
    • 1 tbsp double concentrated tomato paste
    • 2 springs of rosemary
    • 3 cloves
    • 1 tsp mixed peppercorn
    • 1 tsp juniper berries
    • to taste table salt

    polenta:

    • 1.2 lb (1 kg) polenta flour
    • 4 qt (4 lt) water
    • 1 oz (30 gr) Parmigiano Reggiano cheese
    • 1 tsp white pepper
    • 2 tbsp cooking salt


    sautéed cloves of garlic

    First steps

    Cut the onion and the carrots into rings. In a large skillet, which may also contain the pork shoulder, saute the garlic cloves crushed until they are golden brown, then add the carrots and onion. Continue cooking until the vegetables will be soft. Finally, add the double concentrate tomato paste. Blend and pour it all into a food container.

    double concentrated tomato paste

    Roast the shoulder

    In the same skillet where we sauteed the vegetables, roast the whole pork shoulder, making sure that the entire surface of the meat will be gold brown. Now, raise the heat to high and add the wine immediately, cooking for a few minutes until the alcoholic part of the wine has evaporated.

    Pulled Pork red wine

    Slow-cooker

    Place the meat, the wine and the sauteed vegetables into a slow cooker. Add the spices and the rosemary, cover it and let it cook on low for 8-10 hours until the meat is extremely tender. During this operation never raise the lid, to not disperse the vapors.

    Pulled Pork red wine

     

    Brown sauce and pulled pork

    When the meat is well cooked and extremely tender, remove the pork shoulder from the crock pot and pull the meat with the help of two forks. When finished, keep the meat warm in the crock pot covered with the lid without returning it on the flame. Now, move the sauce and the vegetables and the spices into a mixer, mix it all and heat in a pot on low flame without lid. When the sauce is well thickened, add it on the meat, stirring until everything is well blended. If you want to prepare the pulled pork for the next day, stop here.

    Pulled Pork red wine

    Polenta

    While the sauce is  heating, prepare the Polenta as the side of the pulled pork. Pour the flour coveted rain in boiling water  with 2 tbsp of cooking salt. If the  Polenta flour is not pre-cooked, cook for about 40 minutes, stirring constantly to prevent lumps from forming, otherwise follow the instructions on the box. Pay (a big!) attention to possible vapor bubbles that bursting could burn yourself; to avoid disappointment, set the intensity of the flame and use a spatula or a wooden spoon with an handle very long! When the Polenta is ready, add the white pepper and Parmigiano Reggiano cheese, blend and serve.

    Polenta

    On your table!

    Once the Polenta is ready, pour it on a large serving platter or in small single serving casseroles. Pour the hot pulled pork over polenta and serve immediately.

    Pulled Pork Italian way

    TAKE A LOOK AT THIS

    TRADITIONAL ROMAN OXTAIL “ALLA VACCINARA” 

    TRADITIONAL ROMAN OXTAIL "ALLA VACCINARA"

    PRINTABLE VERSION

    5.0 from 1 reviews
    PULLED PORK ITALIAN WAY with red wine and rosemary
     
    Print
    Prep time
    1 hour
    Cook time
    8 hours
    Total time
    9 hours
     
    Pulled Pork is one of my favorite American recipes! The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends in the winter nights! Today, I propose an Italian way to prepare the Pulled Pork: braised in red wine with juniper berries, mixed peppercorns and fresh rosemary. To recall even more Italian descent, I suggest to replace the classic bun with a creamy Polenta flavored with Parmigiano Reggiano cheese and white pepper: it's so tasty!
    Author: Filippo Trapella
    Recipe type: Entree
    Cuisine: Italian American
    Serves: 8
    Ingredients
    • 5 lb (2,5 kg) whole pork shoulder
    • 1 medium yellow onion
    • 2 medium carrots
    • 3 cloves of garlic
    • 3 tbsp extra virgin olive oil
    • 1 bottle (750 ml) good quality red wine
    • 1 tbsp double concentrated tomato paste
    • 2 springs of rosemary
    • 3 cloves
    • 1 tsp mixed peppercorn
    • 1 tsp juniper berries
    • To taste table salt

    • POLENTA:

    • 1.2 lb (1 kg) polenta flour
    • 4 qt (4 lt) water
    • 1 oz (30 gr) Parmigiano Reggiano cheese
    • 1 tsp white pepper
    • 2 tbsp cooking salt
    Instructions
    1. PULLED PORK ITALIAN WAY WITH RED WINE AND ROSEMARY
    2. First steps
      Cut the onion and the carrots into rings. In a large skillet, which may also contain the pork shoulder, saute the garlic cloves crushed until they are golden brown, then add the carrots and onion. Continue cooking until the vegetables will be soft. Finally, add the double concentrate tomato paste. Blend and pour it all into a food container.
    3. Roast the shoulder
      In the same skillet where we sauteed the vegetables, roast the whole pork shoulder, making sure that the entire surface of the meat will be gold brown. Now, raise the heat to high and add the wine immediately, cooking for a few minutes until the alcoholic part of the wine has evaporated.
    4. Slow-cooker
      Place the meat, the wine and the sauteed vegetables into a slow-cooker. Add the spices and the rosemary, cover it and let it cook on low for 8-10 hours until the meat is extremely tender. During this operation never raise the lid, to not disperse the vapors.
    5. Slow-cooker
      Place the meat, the wine and the sauteed vegetables into a slow-cooker. Add the spices and the rosemary, cover it and let it cook on low for 8-10 hours until the meat is extremely tender. During this operation never raise the lid, to not disperse the vapors.
    6. Brown sauce and pulled pork
      When the meat is well cooked and extremely tender, remove the pork shoulder from the crock pot and pull the meat with the help of two forks. When finished, keep the meat warm in the crock pot covered with the lid without returning it on the flame. Now, move the sauce and the vegetables and the spices into a mixer, mix it all and heat in a pot on low flame without lid. When the sauce is well thickened, add it on the meat, stirring until everything is well blended. If you want to prepare the pulled pork for the next day, stop here.
    7. Polenta
      While the sauce is heating, prepare the Polenta as the side of the pulled pork. Pour the flour coveted rain in boiling water with 2 tbsp of cooking salt. If the Polenta flour is not pre-cooked, cook for about 40 minutes, stirring constantly to prevent lumps from forming, otherwise follow the instructions on the box. Pay (a big!) attention to possible vapor bubbles that bursting could burn yourself; to avoid disappointment, set the intensity of the flame and use a spatula or a wooden spoon with an handle very long! When the Polenta is ready, add the white pepper and Parmigiano Reggiano cheese, blend and serve.
    8. On your table!
      Once the Polenta is ready, pour it on a large serving platter or in small single serving casseroles. Pour the hot pulled pork over polenta and serve immediately.
    3.2.2925
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    Reader Interactions

    Comments

    1. Ema says

      July 18, 2019 at 5:42 pm

      These Italians really know how to cook. Great article and very good pictures. Thank you.

      Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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