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Italian Pulled Pork

Recipe photo courtesy of Linda Pugliese

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.

Source: Martha Stewart Living, June 2017
Total Time Prep Yield

Ingredients

Directions

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.

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  • Love_Z
    26 MAY, 2017
    This was delicious and so tender. Very easy to make, too. I put it in my slow cooker on low for 8 hours. Turned out perfect. Will definitely make again.
    Reply
    • ALR11286762DW
      16 JUL, 2017
      I want to try it in a crockpot as well. Did you add all the water as directed or did you use less?

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