Slow-cooked Italian Pork is a great thing to make to feed yourself all weekend. There’s 2 well-known hoagies with You can find both types in Philly, one at Tony Lukes and the other at DiNic’s. If you get a big enough shoulder or loin, you can cut the meat in half, slice half for one day and let the rest slow cook for pulled pork the next.
Ingredients:
- Medium Pork Shoulder or Pork Loin
- 2 Heads Garlic, minced
- 1 Medium Onion, minced
- 3 Tbsp Fresh Oregano, roughly chopped
- 3 Tbsp Fresh Basil, roughly chopped
- 3 Tbsp Fresh Parsley, roughly chopped
- 2 Tbsp Fresh Rosemary, roughly chopped
- 1-1/2 Tbsp Fresh Cracked Sea Salt
- 2 Tbsp Fresh Ground Black Pepper
- 1 Cup Beef Broth
- 3 Tbsp Olive Oil
- 1 Tbsp Liquid Smoke
- 2 Tbsp Worchestershire Sauce
Directions:
- Mix Garlic and all Dry Seasonings together and rub on lighty oil Pork.
- Add remainder of ingredients along with Pork into slow cooker.
- Cook on HIGH for 1 hour.
- Turn down to LOW and allow to cook for 2 to 4 hours until Pork is thoroughly cooked, 150F.
- You can now finely slice the pork thinly or allow to cook another 1 to 2 hours until it shreds easily using forks for a Pulled Pork sandwich.
- Return pork back to slow cooker to allow to baste in the juices while serving.
- Serve with Thick cuts of Sharp Provolone Cheese and Broccoli Rabe or Onions, Peppers, and Mushrooms.