Recipes Ingredients Meat & Poultry Pork Recipes Italian Pulled Pork By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 23, 2017 Print Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 45 mins Total Time: 6 hrs Yield: 10 to 12 Serves No barbecue sauce here! The pork is rubbed with a flavorful Italian-inspired paste made with toasted fennel, fresh herbs, garlic, dried chile, and lemon zest. Ingredients 2 tablespoons fennel seeds 1 boneless pork shoulder (7 pounds) 2 cups packed fresh flat-leaf parsley leaves ½ cup fresh sage leaves ¼ cup fresh rosemary leaves 2 tablespoons fresh thyme leaves 6 cloves garlic, smashed ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 small dried red chile pepper, crumbled Finely grated zest of 1 lemon 10 to 12 ciabatta rolls, for serving 1 head fennel, quartered and thinly shaved, for serving Directions Toast fennel seeds in a small skillet over medium heat until fragrant, about 4 minutes. Preheat oven to 300 degrees. Using a sharp knife, score fat (but not meat) on pork in a diamond pattern. Pulse herbs, garlic, and fennel seeds in a food processor until combined. Slowly add oil and continue pulsing until a thick paste forms. Stir in 2 tablespoons salt, 1 tablespoon pepper, chile pepper, and lemon zest; rub mixture all over pork. Place pork, fat-side up, in a roasting pan or a large Dutch oven; add 1 1/2 cups water. Cover and roast until meat is starting to become tender, about 3 hours. Remove lid and continue cooking until meat is fork-tender, 1 to 1 1/2 hours more. Carefully transfer pork to a large bowl, leaving juices in pan. When cool enough to handle, use two forks to shred meat into bite-size pieces, discarding any large pieces of fat. Transfer shredded pork back to pot and toss with juices. Serve on rolls with extra pan juices, topped with shaved fennel. Cook's Notes If you're making the pork ahead of time, store it whole in the pan juices for up to three days in an airtight container in the refrigerator, then rewarm and shred before serving. We used a Japanese Benriner mandoline to cut the paper-thin slices of fennel. Print