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Shredded Italian Pork Sandwiches

 Shredded Italian Pork Sandwiches
—Taste of Home Test Kitchen
8 ServingsPrep: 15 min. + marinating Grill: 3 hours


  • 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


  • 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.
Nutritional 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.