Dinic’s Slow-Cooker Pulled Pork
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.