8 July, 2015
Tirato maiale
Italian Style Pulled Pork: Porchetta [porˈketta] is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. DiNic’s in Reading Terminal Market, Philadelphia, PA made this sandwich. Following appearances on the Travel Channel’s Man vs. Food and Best Sandwich in America, DiNic’s roast pork sandwich was crowned the Best Sandwich in America.
- 3 lbs Pork shoulder
- 8 cloves Garlic clove, chopped
- 1 Salt and pepper to taste
- 1/4 cup Italian seasoning
- 1 lb Broccoli rabe
- 1/4 lb Sharp provolone cheese
- 8 Sub style bread (sub roll)
- Begin preparing the pork shoulder by making slit cuts with your knife into the fat cap.
- Seasoned the entire pork with the garlic, salt, pepper, and Italian seasoning by rubbing everything all over the pork thoroughly. Let sit for 24 hours in refrigerator.
- Add pork shoulder to crock pot and cook slowly for 8 hours low.
- Once pork is done, you can just pull pieces of pork and add to the sub roll. Cook Broccoli Rabe (Rappini) from recipe.
- Cut provolone into 2 inch squares.
- Add broccoli rabe and provolone cheese to sub roll and serve.
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Nutrition Facts
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