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RECIPE
Rosemary-Balsamic Shredded Pork
Rosemary-Balsamic Shredded Pork
Think of this as an Italian version of pulled pork! Fresh rosemary and fennel seeds lend fragrance and flavor, and tangy-sweet balsamic vinegar helps balance the richness of the meat. Piled onto crusty rolls and topped with baby arugula, the pork makes delicious sandwiches, or spoon it on top of soft polenta. This dish pairs wonderfully with our Estate Proprietor's Reserve. The Proprietor's Reserve, a blend of Grenache, Syrah and Mourvèdre, creates a harmonious blend of fruit, spice, and body that will complement the aromatic rosemary, fennel seeds, and the rich, balsamic-glazed pork beautifully.
Ingredients
- 3-1/2 lbs Boneless pork butt or shoulder, trimmed and cut into 1-1/2 inch chunks
- 3 tbsp Trattore Farms Barrel-aged Balsamic Vinegar
- 2 tbsp Packed brown sugar
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fennel seeds
- kosher sale and black pepper
- 1 medium yellow onion, halved and thinly sliced
- lemon wedges or chopped fresh flat parsley (or both) for garnish
Instructions
- Heat the oven to 325°F with a rack in the lower-middle position.
- In a large Dutch oven, stir together the pork, vinegar, sugar, rosemary, fennel seeds, ¼ cup water and 2 teaspoons each salt and pepper.
- Scatter the onion slices over the pork. Cover and cook for 2 hours.
- Uncover and cook until the pork is fork-tender, another 1½ to 2 hours, stirring once or twice.
- Skim off and discard the fat, then shred the pork. Season with salt and pepper.
Notes
To serve - spoon pork onto hearty rolls, top with roasted red peppers. Or serve over soft polenta as an elegant entree.
*recipe derived from 117 Milk Street
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TRATTORE FARMS
7878 Dry Creek Road, Geyserville, CA 95441 | (707) 431-7200
Open: Thursday – Monday: 11:00am – 5:00pm