Pork

Rosemary Pulled Pork

DSC_6270_2.jpgI was looking through my camera because I am going to be doing a St. Patrick’s Day post today as well, and I realized that I have quite a few entries just waiting around to be written. I don’t really have an excuse for being so far behind..I just needed a break. Sometimes you need to eat your food without having to write about it. I made this pulled pork weeks ago, but it was too delicious not to blog about it.

We made sliders out of this pulled pork, but I never got around to taking any photos of the finished product because we were too hungry to wait. My husband spends half of his life waiting around for me to take photos of our food while it gets cold. He’s a good sport. This meal took about 20 minutes of prep work, and then it just sat in the crock pot for the whole day so there’s really nothing to it. It would be the perfect weekday meal if you had a bit of time before you leave for work.

This recipe is adapted from a recipe that is specifically for sliders that I found myrecipes.com. Check out the link in the recipe below.
DSC_6251_2.jpgRosemary Pulled Pork
1 (2 1/2 lb) boneless pork loin roast, trimmed
Garlic salt & pepper
1 cup water
1/2 cup dry white wine or Vermouth
1 cup chicken broth
1 large shallot, sliced
2 Tablespoons rosemary, chopped
3 garlic cloves, minced

Season the pork roast very well with the garlic salt and pepper. You can add any other spices you would like. Heat a skillet over medium high heat and brown all sides of the pork (about 2 minutes per side).
DSC_6246_2.jpgTransfer the roast to a slow cooker. Add the shallot, rosemary and garlic on top of the pork.

Pour the water, wine and chicken broth over the roast. Cook on low for 7 – 8 hours.
DSC_6254_2.jpgRemove the pork from the slow cooker and shred with two forks. Return to the slow cooker and let it sit for a few minutes until heated through. Serve the pork with a slotted spoon or fork if there is too much liquid.

Rosemary Pulled Pork
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Prep Time
20 min
Cook Time
8 hr
Prep Time
20 min
Cook Time
8 hr
Ingredients
  1. 1 (2 1/2 lb) boneless pork loin roast, trimmed
  2. Garlic salt & pepper
  3. 1 cup water
  4. 1/2 cup dry white wine or Vermouth
  5. 1 cup chicken broth
  6. 1 large shallot, sliced
  7. 2 Tablespoons rosemary, chopped
  8. 3 garlic cloves, minced
Instructions
  1. Season the pork roast very well with the garlic salt and pepper. You can add any other spices you would like. Heat a skillet over medium high heat and brown all sides of the pork (about 2 minutes per side).
  2. Transfer the roast to a slow cooker. Add the shallot, rosemary and garlic on top of the pork.
  3. Pour the water, wine and chicken broth over the roast. Cook on low for 7 - 8 hours.
  4. Remove the pork from the slow cooker and shred with two forks. Return to the slow cooker and let it sit for a few minutes until heated through. Serve the pork with a slotted spoon or fork if there is too much liquid.
PheNOMenal http://phenomenalphoods.com/

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