Italian Pulled Pork by Garrett Marlin


5 lbs pork butt or shoulder
5 oz fresh Italian parsley
5 garlic cloves, whole

2 Sprigs fresh rosemary
2 Tablespoons Kosher Salt and Black Pepper



In a deep roasting pan, cover the bottom with fresh parsley and the garlic. Salt and Pepper generously all sides of the pork, then place with the fat side up. Place rosemary on pork then cover and wrap with plastic wrap and tin foil. Plastic wrap first, this really seals in the flavor and will not melt. Cover completely with tin foil and bake at 225 degrees for 12 hours or overnight.

Remove bone, eat piping hot or can be cooled and stored for later. 



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