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Rosemary-Balsamic Shredded Pork
Think of this as a pulled-pork version of Italian porchetta. Fresh rosemary and fennel seeds lend fragrance and flavor, and tangy-sweet balsamic vinegar helps balance the richness of the meat. Piled onto crusty rolls and topped with baby arugula, the pork makes delicious sandwiches. Or, spoon it on top of soft polenta.
6 to 8
Servings
3¾ hours
30 minutes active
Ingredients
-
3-4
pounds boneless pork butt OR shoulder, trimmed and cut into 1½-inch chunks
-
3
tablespoons balsamic vinegar
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November 9, 2022
I guess I'm making this pork all of the time
My whole family went bananas for this. So good!
September 17, 2022
Quick and simple
Easy to follow recipe. I added some fresh basil, garlic and fresh parsley as well with a bit of soy sauce and fish sauce. I use half the sugar since it made little sense to me to make it sweet.
July 11, 2022
Delicious and Easy
I use this as a starter recipe when trying to convert inexperienced cooks to Milk Street. It’s easy to scale up and pairs well with polenta or mashed potatoes.
June 26, 2022
Incredible flavor!
Super easy to make with on hand ingredients.
Amazing flavors. I might try substituting 1/4 red wine for the water in the first part of the recipe, next time. Also, watch your timing on the second part. I pulled it 80 minutes in (recipe calls for 90-120 mins) as it was clearly starting to overcook and it was a bit dry. I'm guessing that my stove runs a bit hotter than the displayed temp. Anyway, I mixed in some red wine in to help with the dryness (it did) and the overall flavor profile was fantastic.
Another braised meat hit from the Cookish book. It really is a pulled pork porchetta but so much easier than a true porchetta. My husband returned home at hour 2 of cooking and swooned from the aroma. The finished product did not disappoint. I broke down a 5 pound pork butt for this and it still really only took 3 hours at most to be done, so watch the timing on the time with the lid off; this happened with the red coconut curry braise as well for me with pork shoulder. I did leave it in a little longer to develop some crispy bits and color on top which added nice texture (a poor but doable sub for crispy porchetta skin given how easy this dish is). Will be great left over in salads, tacos, sandwiches, etc. Huge hit. Great for entertaining prep because it's very hands off.
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This was delicious and so easy to make.