Dinic’s Slow-Cooker Pulled Pork

The Tribune (SLO) (Sunday) - - Living -

Yield: Makes about 20 sand­wiches

From Joe Ni­colosi of DiNic’s.

10-pound pork butt, with 1 raw pound yield­ing about two


1 medium onion, finely chopped

1 bulb fresh gar­lic, finely chopped

Salt and pep­per, for sea­son­ing

Pinch red pep­per, for sea­son­ing

1 hand­ful dry or fresh rose­mary, for sea­son­ing

Dry or fresh fen­nel, for sea­son­ing

1 cup red wine

1 cup canned toma­toes, chopped

Rub out­side of pork with salt, pep­per, and a pinch of red pep­per.

If us­ing dry rose­mary, rub on the out­side of pork. If us­ing fresh, stuff into the cen­ter, along with 3 to 5 cloves of finely chopped gar­lic. If us­ing fen­nel pow­der, rub that on the out­side. If us­ing fen­nel seeds, place in­side.

Heat oven to 425 de­grees and brown pork in a pan in oven for 30 min­utes.

Trans­fer pork, onions, and gar­lic to slow-cooker.

Add toma­toes, wine, 1 sprig of fresh rose­mary if de­sired, and enough wa­ter to go halfway up the side of the meat.

Cook on low to medium set­ting un­til park eas­ily pulls apart with a fork. In­ter­nal tem­per­a­ture should be at least 200 de­grees, and cook­ing should take 7 to 8 hours.

Serve on rolls with de­sired top­pings.

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