Recipes Ingredients Meat & Poultry Pork Recipes Italian Pulled Pork Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 23, 2017 Rate PRINT Share Close 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. Cook Mode (Keep screen awake) 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. Originally appeared: Martha Stewart Living, June 2017 Rate It PRINT