Italian pulled pork with San Marzano Tomatoes
This recipe takes a little bit more time in the kitchen but wow are the results worth it. The depth of flavour that comes from the combination of pork neck, being slowly and patiently cook, bubbling away alongside Mutti San Marzano Tomatoes. I don’t want to overstate this sandwich too much, but the result is heaven.
Made with San Marzano tomatoes
San Marzano tomatoes are grown in the volcanic soil of Agro Sarnese-Nocerino, between Naples and Salerno. Recognized for their unique quality, they have been awarded the EU's Protected Designation of Origin (PDO) status. Our deliciously juicy San Marzanos boast a rich red color and a dense texture, preserved in a velvety sauce to lock in their freshness.
4h 45 min (COOK TIME: 4h 30 min / PREP TIME: 15 min)
Medium
4 servings
Ingredients
-
1
tbsp
fennel seeds
-
1
tbsp
dried thyme
-
1
tbsp
dried oregano
-
1/4
bunch
flat leaf parsley
(finely chopped)
-
1
kg
pork neck (scotch fillet)
-
3
sprigs
rosemary
-
2
bay leaves
-
1/2
garlic bulb
(peeled)
-
2
brown onions
(peeled & thinly sliced)
-
750
ml
chicken stock
-
1/2
cup
red wine
-
1
400g can
Mutti San Marzano Tomatoes
-
2
large
ciabatta crusty Italian rolls
(or 4 small)
-
12
slices
provolone cheese
-
Pickled pepperoncinis
(to serve)
Chili broccolini
-
2
tbsp
extra virgin olive oil
-
3
cloves
garlic bulb
(peeled & chopped)
-
1/2
tsp
dried chili flakes
-
1
bunches
broccolini
(trimmed & cut into bite-sized pieces)
This recipe makes quite a lot of pulled pork. Once cooked it can be cooled, packed and frozen for future use.
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This recipe makes quite a lot of pulled pork. Once cooked it can be cooled, packed and frozen for future use.
Italian pulled pork with San Marzano Tomatoes: Method
- Preheat oven to 180C fan forced. Combine the fennel seeds, thyme, oregano and parsley in a bowl and season well with salt and pepper. Rub the spice mixture over the pork neck, until well coated.
- Place the pork, rosemary, bay leaves, garlic, onions, chicken stock, red wine and Mutti San Marzano tomatoes in a heavy-based saucepan and cover with a tight-fitting lid. Cook for 2 hours, remove lid and cook for a further hour, turning once and basting occasionally, or until pork is very tender.
- Remove the pork from the oven. Remove any kitchen and discard the rosemary sprigs and bay leaves. Using two forks, pull the pork apart in the pans, mixing everything in the juices. Set aside and keep warm.
- To make the chili broccolini, heat the oil in a deep frypan over medium heat. Add the garlic, chili and broccolini and cook for 3-4 minutes, adding 1 tbsp of water half way through, or until just tender.
- To assemble the sandwich, turn the oven to grill function. Halve the rolls (still leaving one side attached) and layer 3 slices of cheese on each roll. Place the open sandwiches under the grill and toast for 2 minutes or until the cheese has melted and bubbling. Top with the pulled pork, chili broccolini and pickled chilies. Cut in half to serve.
