Italian Pulled Pork ~ Slow Roasted Pork Shoulder Recipe

Slow-Roasted Italian Pulled Pork is juicy, tender, and flavorful with a fragrant spice and herb rub. Rubbing pork shoulder with Italian spices, herbs, and garlic then braising with white wine and onions makes it delicious. This dish suits any occasion!  


– 1½ Tbsp ground fennel seed (or fennel pollen if you can find it) – 1 Tbsp dried oregano – 1½ tsp dried basil – 1½ tsp dried thyme – 1½ tsp salt – 1 tsp garlic powder – 1 tsp onion powder – ½ tsp paprika – ½ tsp black pepper – ½ tsp crushed red pepper – 2 sprigs fresh rosemary, stemmed and chopped – 2 Tbsp minced garlic – 2 Tbsp olive oil + more for rubbing roasting pan – 4 pounds boneless pork shoulder, gristle and large sections of fat removed, 4-5" chunk – 2 pounds yellow or Spanish onions, ½" thick slice – 1 cup dry white wine such as Pinot Grigio

Preheat oven to 450◦F. As above, prepare ingredients, including pork trimming. Mix the first 10 ingredients in a bowl for a dry rub. It can be made days ahead and stored in an airtight jar at room temperature.  

Step 1


Mix olive oil, chopped fresh rosemary, and minced garlic with dry rub spices. This combination should be massaged all over the pig for optimum taste. If additional, sprinkle on onions.  

Step 2

Place rubbed pork on sliced onions in an oil-rubbed roasting pan. Roast pork uncovered at 450◦F for 30 minutes to brown. Turn and roast pork chunks uncovered for 30 minutes to brown the other side.  

Step 3

Take the roasting pan out of the oven and flip the meat again. Foil white wine in the pan. Put the covered pan back in the oven at 325◦F (lower heat).  

Step 4

Check pork texture and doneness after 90 minutes. Grab it with tongs or a fork and it should break easily.   

Step 5

Otherwise, return the pork to the oven and check every 30 minutes until fork tender. Check the pork every 15 minutes and raise the heat to 450°F if it needs extra browning or caramelization.  

Step 6

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