Matt's Italian Pulled Pork

I first tasted this pulled pork at my sister's house on New Year's Day and immediately knew I had to bring it to you. The author of this recipe is Mary's friend Matt. He's a chef and graciously gave me permission to demonstrate his recipe here for Loco Diner cooks.

Matt's pork roast has reached legendary status and before I tell you how to prepare this amazing Italian Pulled Pork, I feel that I owe you a warning. If you prepare this roast, you may find yourself the recipient of some unusual comments that your loved ones may take the wrong way. Fortunately, Matt's wife knows the pork roast is this good and isn't suspicious when people shout to her husband:

I can't get enough of your pork.

Your pork is the best thing I ever had.

Your pork changed my life.

True story.

Without further delay...

Matt's Italian Pulled Pork
1 bone-in pork butt, 7lb average


Dry Rub:
1/4 c. kosher salt
1/4 c. black pepper (freshly ground if possible)
1/4 c. Italian seasoning (I made my own, equal parts: basil, oregano and rosemary)
1 tsp. chili powder



2 c. red wine (I used Carlo Rossi Paisano)
1 box beef stock (4 cups) (Matt's recipe called for 1 qt. pork stock but I couldn't find it)

1/4 c. canola oil
1 white onion, chopped
1 tbs. fresh garlic, chopped

Italian Rolls for serving (optional)

Notes: I placed a cookie sheet on the shelf below my Dutch oven and was glad I did. The instructions say to use a braising pot. I used my 4.5 Le Creuset Dutch oven which turned out to be too small for my 9lb roast. It cooked fine but was difficult to remove from the oven. It did overflow a bit and made a little bit of a mess in my oven. My sister transferred the roast to a large roasting pan which did not effect the flavor or texture at all. I will definitely do this next time.

Preheat oven to 225 degrees.

I started with a 9lb pork roast.

Rinse your roast and pat it dry with paper towels. Coat it with the dry rub.



Heat the oil in a braising pot. Add the roast and brown on all sides.


Remove the pork from the pan and set it aside (I didn't do this and kept the roast in the pan by mistake. I know. I should pay better attention.)

Add the onions and garlic and cook 5-7 minutes.

Add the wine and allow it to reduce by half.

Remember: You should remove the roast from the pan, then add the wine.

Add the broth and add the roast to the pot. At this point, if you do not have a large enough pot, remove the roast and liquid and add it to a large, sturdy roasting pan. If you do this, cover the roasting pan with foil. As I said before, I think it is a good idea to put a cookie sheet under your pot or roaster just in case the pan drips.

Cover the pot or roaster and place it in the oven at 225 for 7-9 hours depending on the size of your roast and your oven. I use a convection oven for roasting and this cooks faster.

Remove the roast and reserve the gravy left in the pot.

You know the meat is done when you can remove the bone effortlessly.

Using two forks, shred the meat.


Add the shredded meat to gravy left in the pot. I served this the next day and put the meat and the gravy in my slow cooker set to low. This is a great make-ahead dish for a party or a quick weekend dinner.