Best 8 Porchetta Italian Marketplace Pulled Pork Sandwich Crock Pot Recipes

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Craving a tender and juicy pulled pork sandwich that bursts with authentic Italian flavors? Look no further than the "Porchetta Italian Marketplace Pulled Pork Sandwich Crock Pot" recipe. This culinary masterpiece combines the classic preparation of Italian porchetta with the ease and convenience of your trusted crock pot, resulting in fall-off-the-bone pulled pork enveloped in a crispy, flavorful skin. Get ready to embark on a taste adventure that will transport you to the heart of Italy with every bite.

Here are our top 8 tried and tested recipes!

PORCHETTA-SPICED PULLED PORK



Porchetta-Spiced Pulled Pork image

This Porchetta-Spiced Pulled Pork is wonderfully flavoured with herbs and spices and is so tender from an Instant Pot recipe or Slow Cooker cooking method.

Provided by Samantha

Categories     Main Course

Time 1h10m

Number Of Ingredients 12

3-4 lbs trimmed pork shoulder (aka pork butt)
4 cloves garlic, peeled and minced
2 tbsp dried fennel seed
1 tbsp dried sage
1 tbsp dried rosemary
1 tsp crushed red pepper flakes
1 tbsp kosher salt
1 tsp ground black pepper
1 tsp lemon zest
2 tbsp olive oil
1 cup water or chicken broth
2 tbsp lemon juice

Steps:

  • Grind fennel, sage, rosemary, and crushed red pepper together (either with a mortar or spice grinder). Add garlic, salt, pepper, lemon zest, and olive oil. Mix with a spoon.
  • Make 8-10 small 1" slits all over the pork shoulder. Rub herb mixture all over pork shoulder and into the small slits.
  • Place broth at the bottom of the Instant Pot or Slow cooker. Add steaming rack to Instant Pot and place pork on top or place directly into slow cooker.
  • IP: Cook pork at high pressure for 60 minutes with the steam valve closed, then use the quick release to release the steam. Slow cooker: cook pork on high for 3-4 hours or on low for 6- 8 hours.
  • Remove pork from cooking vessel and shred with two forks. Toss with 1/2 cup of cooking juice and lemon juice.
  • Serve on buns, in a tomato sauced pasta, in a lasagna, or made crispy in a potato hash.

PORCHETTA - ITALIAN MARKETPLACE SLOW ROAST PULLED PORK SANDWICH



Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich image

This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub.

Provided by French Tart

Categories     One Dish Meal

Time P1DT6h

Yield 10 serving(s)

Number Of Ingredients 11

2 kg pork shoulder, boned, trimmed of fat and butterflied
3 tablespoons olive oil
1 large onion, peeled and finely diced
6 garlic cloves, peeled and finely minced
2 tablespoons fennel seeds
2 -3 tablespoons fresh rosemary leaves, finely chopped
4 fresh bay leaves, finely chopped
1 teaspoon ground cloves
1 teaspoon salt
2 teaspoons fresh ground black pepper
10 ciabatta rolls

Steps:

  • Lay the pork on a large chopping board and cover with cling film. With a rolling pin, mallet, or other suitable blunt object, pound the meat as close to an even 1" thickness that you can manage.
  • Heat 2 tablespoons of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper, and cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool.
  • Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can. Tie with kitchen string at intervals.
  • Mix the remaining ingredients (minced garlic, fennel seeds, ground cloves, olive oil) and rub it over the outside of the pork. Cover it with cling film and refrigerate 24 hours, or at least overnight.
  • Remove the meat 40 minutes before cooking to allow it to return to room temperature. Meanwhile, preheat the oven to 150C/300F Take the cling film off the pork and place the pork joint in to a roasting tin.
  • Cook the pork for 4 hours to 5 hours, until it is falling apart when you test it with a knife or fork. If the spices on the surface start to char too badly (a little blackness is a good thing), tent foil loosely over the roast. (I find I need to cover it for the last hour of cooking.).
  • CROCK POT - at this stage, cook the pork in a crock pot for 4 to 5 hours on high, or on automatic for up to 8 hours.
  • Remove from the oven and leave to rest at least 30 minutes to one hour. Slice, pull or shred the meat and serve in warmed ciabatta rolls.

ITALIAN PORCHETTA SANDWICH



Italian Porchetta Sandwich image

Provided by Kelsey Nixon

Categories     main-dish

Time 5h30m

Yield 6 to 8 sandwiches

Number Of Ingredients 18

6 cloves garlic
2 tablespoons fennel seeds, toasted
1 teaspoon red pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
Kosher salt
One 6-pound boneless pork belly, skin-on
Kosher salt
2 large yellow onions, sliced 1/4-inch thick
Freshly ground black pepper
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped fresh Italian parsley
1 lemon, zest and juice of
Kosher salt and freshly ground black pepper
6 to 8 ciabatta rolls, split and toasted
2 cups baby arugula

Steps:

  • Preheat the oven to 275 degrees F.
  • For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
  • For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
  • Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
  • Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
  • Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
  • Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
  • For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
  • Cut the porchetta into 1/4-inch-thick slices.
  • To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.

PORKETTA STYLE ROAST (CROCK POT)



Porketta Style Roast (Crock Pot) image

This porketta roast is excellent served with grilled veggies or rice and will likely keep your whole family happy. It makes excellent sandwiches on italian bread with mayo and onions the next day too.

Provided by Pepper Monkey

Categories     Very Low Carbs

Time 10h20m

Yield 12 serving(s)

Number Of Ingredients 8

4 1/2 lbs boneless pork butt or 4 1/2 lbs pork shoulder, trimmed
1 cup fresh parsley, chopped
1/4 cup fennel seed
2 tablespoons olive oil
2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons salt
8 -10 chopped garlic cloves
Worcestershire sauce

Steps:

  • Place pork in slow cooker.
  • I use a 6 quart for this.
  • Mix remaining ingredients in a small bowl.
  • Stab pork all over with a fork or knife.
  • Then rub seasonings all over the pork.
  • turn slow cooker on low and cook for 8-10 hours.

TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)



Tony Luke's Italian Roast Pork Sandwich (The Real Deal) image

Make and share this Tony Luke's Italian Roast Pork Sandwich (The Real Deal) recipe from Food.com.

Provided by CHRISSYG

Categories     Lunch/Snacks

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (2 1/2 lb) pork shoulder
3 tablespoons garlic (chopped)
2 1/2 tablespoons fresh rosemary (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil
1 lb broccoli rabe (aka rapini)
salt
3 quarts water
1/4 cup olive oil
2 -3 garlic cloves, chopped
salt
1/4-1/2 teaspoon red pepper flakes
crusty Italian roll (football shaped)
1/2 lb sliced sharp provolone cheese

Steps:

  • Turn crock pot on high setting.
  • If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
  • Mix the next 6 ingredients in a bowl.
  • Spread the pork roast out on a clean surface.
  • If there are any large thick sections of meat, score them with a knife.
  • Rub 3/4 of the mixture over all exposed surfaces.
  • Roll the roast back up and place back in netting.
  • (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
  • Place the roast in the crock pot and cook at high for 20 minutes.
  • Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
  • Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
  • Return to juices which have accumulated in the crock pot.
  • For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
  • Cut the florets off the top and set aside.
  • Bring 3qts salted water to a rolling boil.
  • Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
  • Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
  • In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
  • Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
  • Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
  • (This should look a little soupy).
  • Assemble: Toast sliced roll if desired.
  • Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

Nutrition Facts : Calories 705.5, Fat 55.8, SaturatedFat 19.9, Cholesterol 160.4, Sodium 1659.9, Carbohydrate 5.1, Fiber 2.4, Sugar 0.6, Protein 45

PORCHETTA - ITALIAN MARKETPLACE PULLED PORK SANDWICH (CROCK POT)



Porchetta - Italian Marketplace Pulled Pork Sandwich (Crock Pot) image

Tender succulent boneless pork roast is rubbed with olive oil and seasonings and slowly roasted to perfection in the crock pot until it is falling apart, then stuffed into warmed and buttered Italian ciabatta rolls. A wonderfully simplified version of the classic Porchetta Italian Market Place Sandwich by Nigella Lawson.

Provided by BecR2400

Categories     One Dish Meal

Time 12h15m

Yield 10 Porchetta Sandwiches

Number Of Ingredients 12

4 1/2 lbs boneless pork roast, trimmed of fat
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fennel seeds, lightly crushed
1 1/2 tablespoons finely minced fresh rosemary leaves
1/2 teaspoon ground cloves
1 teaspoon kosher salt
2 teaspoons fresh coarse ground black pepper
2 large bay leaves
1 large white onion, chopped
10 italian ciabatta rolls
softened butter, to serve

Steps:

  • Rub the roast all over with the olive oil, then rub with the seasonings. Place roast in bottom of crock pot, and top with the bay leaves and chopped onion.
  • Cover and cook on HIGH for 1 hour, then reduce heat to LOW and cook 10-12 hours more until meat is falling apart, yet tender, and done.
  • Remove to a large cutting board and let cool slightly, then use two forks to pull apart the meat into chunks, discarding the bay leaves.
  • Stuff into warmed and buttered Italian ciabatta rolls, and dig in!

ITALIAN PORCHETTA (SHREDDED PORK) SANDWICH RECIPE



Italian Porchetta (Shredded Pork) Sandwich Recipe image

Provided by Bujvary

Number Of Ingredients 18

Topping Choices:
1 (4.5 lb.) pork shoulder, fat slightly trimmed, boned, and butterflied (ask your butcher)
4 tbsp. extra virgin olive oil, divided
1 lg. yellow onion, minced
2-3 tbsp. minced fresh rosemary
4 bay leaves, finely crumbled (or 2 tsp. powdered bay leaf)
2 tsp. freshly ground black pepper
1-2 tsp. coarse salt (the more the better if you have no health issues)
1 tsp. ground cloves, divided
1 head of garlic, cloves peeled and minced or pressed, divided
2 tbsp. whole fennel seeds, divided
Sliced pickled hot peppers
Fried or caramelized onions
Sliced fontina cheese
Sliced gruyere cheese
Arugula
Giardiniera (pickled vegetable salad)
Chopped cornichon

Steps:

  • 1. In a large skillet over medium heat, cook the onion, rosemary, bay leaf, salt, pepper, half of the garlic, half the cloves, and half of the fennel in two tbsp. of the olive oil until fragrant, about 3 minutes. Let cool. 2. While mixture cools, pound your piece of pork into a large, even, 1-inch-thick piece with a meat mallet. The more square the piece, the easier it will be to work with. Place meat on a large piece of plastic wrap. 3. Rub onion mixture into the surface of your pork, working it into the meat a bit. 4. Roll the meat into a tight spiral, tying it closed with kitchen string. If you roll it too loosely, the meat will dry out so do this carefully. 5. In a small bowl, combine the remaining olive oil, cloves, garlic, and fennel with a fork. 6. Rub oil mixture into the outside of the pork, working it gently into the meat. Cover tightly with plastic wrap and place in the fridge about 24 hours. 7. When you're ready to cook, take the pork out of the fridge to allow the meat to come to room temperature. 8. Preheat the oven to 300 degrees F. 9. Unwrap and place your rolled, tied pork into a roasting pan. 10. Cook pork until it's fall-apart tender. This should take 4-5 hours. During the last hour or so of cooking, cover the meat lightly with a tented piece of foil. 11. Remove meat from the oven and let it rest about an hour. 12. Serve on crusty Italian rolls and allow guests to choose their own toppings.

PORCHETTA SANDWICH IN THE SLOW COOKER



Porchetta Sandwich in the Slow Cooker image

Make and share this Porchetta Sandwich in the Slow Cooker recipe from Food.com.

Provided by SkinnyMinnie

Categories     Pork

Time 4h5m

Yield 4 sandwiches

Number Of Ingredients 15

5 tablespoons olive oil, divided
3 tablespoons garlic, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
2 teaspoons kosher salt
1 teaspoon fennel seeds or 1 teaspoon ground fennel
1/2 teaspoon red pepper flakes
3 lbs bone in pork shoulder, trimmed
1/2 cup chicken broth
1/2 cup dry white wine
1 onion, sliced
1 green bell pepper, seeded and sliced
1/2 cup sun-dried tomato packed in oil, sliced
1 loaf ciabatta, horizontally sliced and toasted
8 ounces fresh mozzarella cheese, sliced

Steps:

  • Puree 4 Tbs olive oil, garlic, rosemary, oregano, salt, fennel seed, and pepper flakes in a food processor.
  • Rub mixture over pork.
  • Sear meat on all sides in a saute pan over medium heat.
  • Place pork in a slow cooker.
  • Deglaze the pan with the chicken broth and wine then add to the crockpot. Cover and cook on high for 4 hours.
  • Shred meat when its cool enough to handle.
  • Saute onion, bell pepper, and tomatoes in the remaining 1 Tbs oil in a skillet over medium heat until begetables are softened, about 5 minute.
  • Serve pork on ciabatta with mozzarella and onion-pepper mixture.

Nutrition Facts : Calories 1210.7, Fat 93.1, SaturatedFat 31.4, Cholesterol 286.4, Sodium 1584.8, Carbohydrate 12, Fiber 2.3, Sugar 2.9, Protein 73.5

Tips:

  • Choose the right cut of pork: A boneless pork shoulder or Boston butt is the best cut for pulled pork. It's a flavorful and affordable cut of meat that will become tender and juicy when cooked slowly.
  • Use a flavorful rub: The rub is what gives pulled pork its amazing flavor. Be generous with the spices and herbs. A good rub should include at least salt, pepper, garlic powder, onion powder, and paprika.
  • Cook the pork on low heat: Pulled pork needs to be cooked slowly and low in order to become tender and juicy. The ideal cooking temperature is between 200 and 250 degrees Fahrenheit.
  • Don't overcook the pork: Once the pork reaches an internal temperature of 205 degrees Fahrenheit, it's done. Overcooking will make the pork dry and tough.
  • Let the pork rest before pulling: After the pork is cooked, let it rest for at least 15 minutes before pulling. This will allow the juices to redistribute throughout the meat, making it easier to pull.

Conclusion:

Pulled pork is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're making sandwiches, tacos, or nachos, pulled pork is sure to be a hit. With a little planning and effort, you can easily make delicious pulled pork at home. So next time you're looking for a hearty and flavorful meal, give pulled pork a try.

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