Slow Roasted Italian Pulled Pork
Slow roasted Italian pulled pork with rosemary, thyme and sage, perfect as is or for sandwiches.
Servings: 8
Ingredients
- 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
Instructions
- Salt and Pepper the pork
- Chop all herbs together.
- Rub olive oil on pork butt.
- Mix herbs with fennel pollen (or ground fennel seeds)
- Allow to sit out on counter for an hour to marinate if you have the time.
- Wrap in heavy duty tin foil. Triple wrap, as juices will drip. Put a baking pan in rack below to catch the juice.
- Bake for 3-4 hours, low and slow at 300 degrees F.
- Shred the pork with a fork.