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Rosemary-Balsamic Shredded Pork
Think of this as a pulled-pork version of Italian porchetta. Fresh rosemary and fennel seeds lend fragrance and flavor, and tangy-sweet balsamic vinegar helps balance the richness of the meat. Piled onto crusty rolls and topped with baby arugula, the pork makes delicious sandwiches. Or, spoon it on top of soft polenta.
6 to 8
Servings
3¾ hours
30 minutes active
Ingredients
-
3-4
pounds boneless pork butt OR shoulder, trimmed and cut into 1½-inch chunks
-
3
tablespoons balsamic vinegar
Reviews
March 27, 2026
Oh yeah
Much better than the expected BBQ sauce drenched pulled pork (although hey, that's great too sometimes). I'm sure serving this with polenta is lovely, but I suspect making big sandwiches with lots of arugula is better. When you finish your sandwich you can drink the leftover braising juices directly from your plate. . . ignoring your laughing husband taking cell-phone pictures of your uncouth behavior.
February 23, 2025
K. T.
Very easy dish to make with great flavors will definitely make again
February 17, 2024
Amazingly Delicious
Love this one…super easy to make and delicious to boot…I usually serve with polenta and some greens (Swiss chard, broccoli rabe or mustard greens) lightly sautéed in garlic…makes a beautiful dish!
February 3, 2024
easy and delicious
forget Carolina bbq, this is the stuff
November 9, 2022
I guess I'm making this pork all of the time
My whole family went bananas for this. So good!
Amazing flavors. I might try substituting 1/4 red wine for the water in the first part of the recipe, next time. Also, watch your timing on the second part. I pulled it 80 minutes in (recipe calls for 90-120 mins) as it was clearly starting to overcook and it was a bit dry. I'm guessing that my stove runs a bit hotter than the displayed temp. Anyway, I mixed in some red wine in to help with the dryness (it did) and the overall flavor profile was fantastic.
Another braised meat hit from the Cookish book. It really is a pulled pork porchetta but so much easier than a true porchetta. My husband returned home at hour 2 of cooking and swooned from the aroma. The finished product did not disappoint. I broke down a 5 pound pork butt for this and it still really only took 3 hours at most to be done, so watch the timing on the time with the lid off; this happened with the red coconut curry braise as well for me with pork shoulder. I did leave it in a little longer to develop some crispy bits and color on top which added nice texture (a poor but doable sub for crispy porchetta skin given how easy this dish is). Will be great left over in salads, tacos, sandwiches, etc. Huge hit. Great for entertaining prep because it's very hands off.
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This was delicious and so easy to make.