This is an easier, not as pretty, version of the real thing I like to think of it as Italian pulled pork and it’s so delizioso! I’ve made it in the crockpot to keep it simple but you must crisp it up in a pan before hand or it won’t have those crackly crispy bits that is a must for a true Porchetta! Eat this on some good crusty Italian bread or hard rolls just like pulled pork with minimal toppings but some like salsa verde, arugula or pickled onions. It will take about 6-8 hours to cook.
Ingredients
Pork butt 4 pounds
Fresh Rosemary 4 tablespoons chopped
Oregano 2 teaspoons dried
2 tablespoons fennel seeds
Olive oil 2-3 tablespoons
8-10 Garlic cloves minced
White wine 1 cup
Salt to taste and a lot of cracked black pepper
Crisp up almost black on all 4 sides of the pork in a regular large sauce pan don’t use non stick! You will know it’s ready to flip when it no longer sticks to the pan.
Olive oil a little to coat bottom of crock pot and place pork in, set to high.
Use the wine to deglaze the pan and cook down until a sauce forms and alcohol cooks out.
Pour the wine into the sides of the crockpot.
Put all the seasonings on top of the pork. And drizzle more olive oil.
Leave it to cook for about 4 hours on high.
Remove most of the liquid with a ladle and leave only a little bit at the bottom. Add more olive oil sad set to low for another 2 hours.
Using large forks to pull apart meat and cover to cook for about 30 minutes to an hour or until tender!
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