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Shredded Italian Pork Sandwiches

—Taste of Home Test Kitchen

8 ServingsPrep: 15 min. + marinating Grill: 3 hours

Ingredients

1/4 cup minced garlic
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon pepper
1 boneless pork shoulder butt roast (3 pounds)
2 cups soaked wood chips, optional
8 kaiser rolls, split
Roasted sweet red pepper halves, fresh basil leaves and balsamic vinaigrette, optional

Directions

In a small bowl, combine the garlic, oil, basil, salt, oregano,
rosemary and pepper. Open roast; place fat side down so it lies
flat. Spread garlic mixture evenly over meat. Close roast; tie
several times with kitchen string. Cover and refrigerate overnight.
Prepare grill for indirect heat, using a drip pan with 1 in. of
water. Add 1 cup of soaked wood chips to grill if desired. Grill
roast, covered, over medium-low heat for 2 hours, adding remaining
wood chips after 1 hour.

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Shredded Italian Pork Sandwiches (continued)

Directions (continued)

Wrap roast in a double thickness of aluminum foil. Return to grill
over indirect medium heat. Cover and grill for 1 to 1-1/2 hours or
until meat is tender.
Carefully open foil to let steam escape. When cool enough to handle,
shred meat. Serve on rolls with roasted peppers, basil and
vinaigrette if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (4 ounces) equals 370 calories, 15 g fat (4 g saturated fat), 70 mg cholesterol, 665 mg sodium, 32 g carbohydrate, 2 g fiber, 26 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.