Slow Cooker Italian Pulled Pork
Description
Enjoy your pulled pork Italian style with this delicious recipe. It's simple to prepare in the slow cooker with a great spice rub on a pork butt, green peppers, onions
Ingredients
2 T. dried oregano
11⁄2 t. dried basil
11⁄2 t. coarse salt
1 t. garlic powder
1 t. ground black pepper
1 whole pork butt, about 31⁄2 - 41⁄2 lb.
2 T. olive oil
2 c. chopped onion
8.25 oz. chicken stock, divided
1⁄4 c. dry sherry
1 green bell pepper
3 T. cornstarch
hot cooked pasta of choice or egg noodles
Directions
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Wash bell peppers, discard tops and seeds, cut into thin strips.
In a small bowl, stir together oregano, basil, salt, garlic powder, and pepper. Rub evenly over all sides of pork butt.
In large skillet, heat oil over medium-high heat; add pork; cook until browned on all sides, about 15 minutes.
Line a 5 quart slow cooker with a slow cooker liner for easy clean up; lightly coat liner with non-stick cooking spray. Place onion in bottom the slow cooker; place pork on top of onions.
In 1 cup glass measuring cup, stir together 2⁄3 c. chicken stock and sherry; pour over pork. Cover; cook 8 hours on Low setting or 6 hours on High.
Remove pork from slow cooker; let stand 10 minutes.
In a small bowl, whisk together remaining chicken stock and cornstarch; whisk into liquid in slow cooker; stir in bell pepper strips. Increase heat to High; cook until mixture is slightly thickened, about 10 minutes.
Place pork on a cutting board or platter; use 2 forks to shred pork; discard excess fat and bones. Return pork to the slow cooker; stir shredded pork along with accumulated juices in the slow cooker.
Serve over hot pasta or egg noodles.
12 servings, without pasta