Slow Roasted Italian Pulled Pork
Prep time
Cook time
Total time
Slow roasted Italian pulled pork with rosemary, thyme and sage, perfect as is or for sandwiches.
Recipe type: Entree
Cuisine: Italian
Serves: 8
  • 1 3-4 pound pork butt
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons fresh rosemary, chopped
  • 4 tablespoons fresh sage, chopped
  • 8 sprigs fresh thyme
  • 1 tablespoon ground pollen, or use 2 teaspoons ground toasted fennel seeds
  • 4 cloves of garlic minced
  • 2 tablespoons olive oil
  1. Salt and Pepper the pork
  2. Chop all herbs together.
  3. Rub olive oil on pork butt.
  4. Mix herbs with fennel pollen (or ground fennel seeds)
  5. Allow to sit out on counter for an hour to marinate if you have the time.
  6. Wrap in heavy duty tin foil. Triple wrap, as juices will drip. Put a baking pan in rack below to catch the juice.
  7. Bake for 3-4 hours, low and slow.
  8. Shred the pork with a fork.
Recipe by Spinach Tiger at