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    Get You Some Porchetta And Make These Tasty Sandwiches In Your Slow Cooker

    Your slow cooker will never be the same.

    by , , ,

    That moment when you pat yourself on the back because you slayed with the slow cooker.

    Pulled Porchetta Sandwiches

    Here's a video that shows you how it's made:

    View this video on YouTube


    1 bone-in pork shoulder, 5-6 pounds

    2 tablespoons fennel seeds

    8 cloves of garlic

    4 sprigs rosemary

    2 sprigs sage

    1 teaspoon crushed red pepper flakes

    1/2 cup of olive oil

    1 tablespoon coarse salt

    1 teaspoon black pepper

    2 bay leaves

    Crusty rolls for serving, like ciabatta


    1. Combine fennel, garlic, rosemary, sage, crushed red pepper, olive oil, salt and pepper in a food processor and blend until a paste forms.  (Or, roughly chop the herbs and stir together with the other ingredients in a small bowl).  

    2. Rub the paste all over the pork shoulder. Marinade for at least 2 hours in the refrigerator, preferably overnight for maximum flavor.

    3. Remove pork from refrigerator 30 minutes prior to cooking so it can come to room temperature.

    4. Heat a drizzle of vegetable oil in a large pan over high heat. Brown the pork on all sides.

    5. Put the pork shoulder in the slow cooker and cook for 4 1/2 hours on high.

    6. Remove pork from slow cooker, allow the pork to rest and cool down slightly before shredding. Discard the bone.

    7. Season the meat with salt and a drizzle of olive oil. Serve on crusty rolls with drippings from the slow cooker.

    8. Enjoy!

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