PORCHETTA - ITALIAN MARKETPLACE PULLED PORK SANDWICH (CROCK POT)
Tender succulent boneless pork roast is rubbed with olive oil and seasonings and slowly roasted to perfection in the crock pot until it is falling apart, then stuffed into warmed and buttered Italian ciabatta rolls. A wonderfully simplified version of the classic Porchetta Italian Market Place Sandwich by Nigella Lawson.
Provided by BecR2400
Categories One Dish Meal
Time 12h15m
Yield 10 Porchetta Sandwiches
Number Of Ingredients 12
Steps:
- Rub the roast all over with the olive oil, then rub with the seasonings. Place roast in bottom of crock pot, and top with the bay leaves and chopped onion.
- Cover and cook on HIGH for 1 hour, then reduce heat to LOW and cook 10-12 hours more until meat is falling apart, yet tender, and done.
- Remove to a large cutting board and let cool slightly, then use two forks to pull apart the meat into chunks, discarding the bay leaves.
- Stuff into warmed and buttered Italian ciabatta rolls, and dig in!
ITALIAN PORCHETTA SANDWICH
Provided by Kelsey Nixon
Categories main-dish
Time 5h30m
Yield 6 to 8 sandwiches
Number Of Ingredients 18
Steps:
- Preheat the oven to 275 degrees F.
- For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
- For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
- Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
- Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
- Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
- Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
- For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
- Cut the porchetta into 1/4-inch-thick slices.
- To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.
PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)
Make and share this Tony Luke's Italian Roast Pork Sandwich (The Real Deal) recipe from Food.com.
Provided by CHRISSYG
Categories Lunch/Snacks
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Turn crock pot on high setting.
- If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
- Mix the next 6 ingredients in a bowl.
- Spread the pork roast out on a clean surface.
- If there are any large thick sections of meat, score them with a knife.
- Rub 3/4 of the mixture over all exposed surfaces.
- Roll the roast back up and place back in netting.
- (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
- Place the roast in the crock pot and cook at high for 20 minutes.
- Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
- Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
- Return to juices which have accumulated in the crock pot.
- For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
- Cut the florets off the top and set aside.
- Bring 3qts salted water to a rolling boil.
- Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
- Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
- In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
- Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
- Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
- (This should look a little soupy).
- Assemble: Toast sliced roll if desired.
- Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!
Nutrition Facts : Calories 705.5, Fat 55.8, SaturatedFat 19.9, Cholesterol 160.4, Sodium 1659.9, Carbohydrate 5.1, Fiber 2.4, Sugar 0.6, Protein 45
ITALIAN PULLED PORK SANDWICHES
Enjoy all the flavors of Italian sausage sandwiches with this healthier alternative. -Lia Dellario, Middleport, New York
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. In a large skillet, brown roast in oil on all sides. Place in a 4- or 5-qt. slow cooker. Add the peppers, onions and tomatoes; cover and cook on low for 7-9 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each bun.
Nutrition Facts : Calories 288 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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PHILLY ITALIAN PORK SANDWICH (DINIC’S COPYCAT RECIPE)
From thewoksoflife.com
5/5 (23)Total Time 5 hrs 45 minsCategory SandwichesCalories 714 per serving
- Marinate the meat the night before. If needed, trim the skin off of the pork shoulder while you’re butterflying it, but don’t trim away the fat cap on top. We used a 4-pound piece off of a larger cut, so we also had a small bone to butterfly around.
- Sprinkle evenly all over with salt (to avoid oversalting, sprinkle it from a height above the meat so it spreads evenly without needing to use a ton). Combine 1½ tablespoons ground fennel seeds, 1½ tablespoons dried thyme, 2 tablespoons dried oregano, and 1 tablespoon fresh minced rosemary leaves. Generously rub the meat all over with this seasoning. Next, stir together the 3 tablespoons of minced parsley and the minced garlic. Spread the majority on the inner parts of the butterflied pork shoulder, and distribute the rest on the top.
- Rebundle the pork shoulder so it is in a relatively tight roll. Place in a roasting pan, and surround with the thinly sliced onion. Drizzle a little olive oil over the onions. Refrigerate overnight.
- The next day, take your pork out of the refrigerator early (about 2 hours before you’re ready to roast) to come up to room temperature. Preheat the oven to 450 degrees F, and position a rack in the lower third of the oven, and one in the upper third.
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