Best Pulled Porketta Sandwiches Recipes

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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!

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.

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

PORCHETTA SANDWICHES



Porchetta Sandwiches image

Provided by Food Network

Categories     main-dish

Time 5h45m

Yield s: 12 sandwiches

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
3 tablespoons roughly chopped fresh sage
2 tablespoons roughly chopped fresh rosemary, plus sprigs for brushing
1 tablespoon fennel seeds, lightly crushed
5 cloves garlic, peeled, plus 1 head, sliced in half
Kosher salt and freshly ground black pepper
One 6 1/2-pound bone-in pork butt
1 new potato, sliced in half
2 red bell peppers, seeded and cut into eighths
1 yellow bell pepper, seeded and cut into eighths
Baby arugula, for serving
1 loaf ciabatta, sliced in half lengthwise, then sliced into 5-inch pieces
Cabernet Sauvignon

Steps:

  • Preheat the oven to 325 degrees F.
  • Add the olive oil, sage, rosemary, fennel seeds, garlic cloves, 1 teaspoon salt and 2 teaspoons pepper to a mortar and pestle. Mash until a paste forms.
  • Use a sharp knife to butterfly the pork. Follow the seams to open it up. Rub the meat with the paste into the inside cut. Drizzle the top with olive oil and sprinkle with salt and pepper. Roll and tie the pork, using kitchen twine, to make a compact shape. Add the head of garlic and the potatoes, cut-side down, to the roasting pan. Drizzle lightly with olive oil, and then place the pork on top, fat-side up.
  • Place in the oven and roast until the skin is brown and the meat is extremely tender, about 5 hours. While it roasts, use a rosemary sprig to occasionally brush the meat with some additional olive oil while it cooks, every 40 minutes or so.
  • Remove from the oven and let rest for 20 minutes before slicing. Remove the kitchen twine before slicing into 1/2-inch pieces. Remove the garlic from the pan to cool.
  • Heat a grill to medium-high heat.
  • Drizzle the peppers with a bit of olive oil, salt and pepper. Grill until tender, flipping half way through, about 4 minutes per side.
  • Use the juice from the bottom of the roasting pan to brush the bread. Grill the bread until golden brown. Top the bread with sliced pork, grilled peppers, arugula and roasted garlic if desired. Slice into desired servings.

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.

PULLED PORKETTA SANDWICHES RECIPE



Pulled Porketta Sandwiches Recipe image

Provided by Hollister1121

Number Of Ingredients 5

1 (2-4 lbs) Festival Foods Signature Porketta Seasoned Pork Shoulder Roast
1 large onion (2 cups), chopped
1 (12 oz) can beer or non-alcoholic beer or equivalent amount of dry white wine
6 slices provolone cheese
6 Ciabatta rolls, split and toasted

Steps:

  • 1. Place Porketta roast, onion, and beer or white wine in 6-quart slow cooker. 2. Cover and cook 4 to 6 hours on high or 8 to 10 hours low. Transfer roast to platter and when cool enough to handle, remove and discard fat and bones and shred with two forks. Add shredded Porketta back into slow cooker and toss with juices to coat thoroughly. Season, to taste, with salt and pepper. 3. Place equal amounts of shredded Porketta on the bottoms of 6 roasted ciabatta rolls and top with provolone cheese. Close together with top of toasted red peppers, drained and chopped, to top the sandwiches. **Chef's note: for optional added flavor, you may add 1 cup jarred roasted red peppers, drained and chopped, to top the sandwiches. Recommended Wine: Marques de Caceras White Rioja Recommeneded Beer: Kona Big Wave Golden Ale

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