Italian Pulled Pork Sandwich Recipe | BARLOW BBQ 4K

We're firing up our Pit Barrel Cooker today to make our version of a South Philly classic, the Italian Pulled Pork Sandwich. Our recipe stays true to the heart of that savory sandwich and we hope that you will enjoy it as much as we do!

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🇮🇹 ITALIAN PULLED PORK SANDWICH RECIPE

4 lb pork butt
6 cloves garlic
1 bunch parsley
1 tbsp toasted fennel seeds
4-6 fresh sage leaves
3 sprigs fresh rosemary (pull leaves from stem, discard stem)
3 tbsp olive oil
1 tbsp salt
1 tbsp black pepper
1 tbsp crushed red pepper

Add garlic, parsley, fennel seeds, sage, rosemary, olive oil, salt, pepper, and crushed red pepper to a blender and process until well chopped and combined.
Slather mixture all over the pork butt being sure to cover all sides. Place in fridge until time to cook.

Fire up your Pit Barrel Cooker or if using a charcoal grill set it up for indirect cooking at 250 - 300 degrees. When the Pit Barrel or charcoal grill is ready, add the pork butt, cover and let smoke for two hours.
After two hours have passed, remove the pork from the Pit Barrel. Thinly slice one medium yellow onion and place the slices on the bottom of a 10 inch dutch oven. Place the pork butt on top of the onions, then pour in 2.5 cups of beef broth and 1 cup red wine. Add 2-3 bay leaves and 3 sprigs of fresh rosemary. If the lid to your dutch oven won't fit, use some aluminum foil to cover. Place the dutch oven in the Pit Barrel or charcoal grill and continue to cook until the pork is fork tender (195-200 degrees) approx 2 hours.
When the pork is finished, take the dutch oven out of the Pit Barrel and remove the pork butt. Let it rest for at least 30 minutes. While the pork is resting, remove the bay leaves and stems from the liquid mixture in the dutch oven. Pour the mixture into a blender and pulse a couple times just to smooth it out. Keep warm until use. When ready to make the sandwiches, pour the liquid in with the shredded pork and mix well.

To make the sandwiches you will need:
Poppyseed hoagie rolls
Provolone cheese
Long hot peppers
Sauteed broccoli rabe or you can substitute sauteed spinach and garlic

ENJOY!

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