Pitchfork Pulled Pork Recipe

Pitchfork Pulled Pork Recipe
Pitchfork Pulled Pork Recipe photo by Taste of Home
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Pitchfork Pulled Pork Recipe

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Pile the spaghetti squash on top of these Italian-style pulled pork sandwiches so it looks like a haystack. It’s so fun your kids won’t know they’re eating vegetables.—Matthew Hass, Franklin, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 4-1/2 teaspoons Italian seasoning, divided
  • 2-1/2 teaspoons salt, divided
  • 1 cup water, divided
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes in puree
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons sugar
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 medium spaghetti squash (about 4 pounds)
  • 12 kaiser rolls, split

Directions

Sprinkle roast with 1-1/2 teaspoons Italian seasoning and 1-1/2 teaspoons salt. Place in a 4- or 5-qt. slow cooker; add 1/2 cup water. Cook, covered, on low 6-8 hours or until meat is tender.
Meanwhile, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, sugar, pepper, bay leaves and remaining Italian seasoning, salt and water; bring to a boil. Reduce heat, simmer, uncovered, 15-20 minutes to allow flavors to blend. Discard bay leaves.
Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender. When squash is cool enough to handle, use a fork to separate strands.
Remove roast; discard cooking juices. When cool enough to handle, shred meat with two forks. Return meat to slow cooker. Stir in sauce; heat through.
Using tongs, place meat mixture on bun bottoms; top with squash. Replace tops. Yield: 12 servings.
Originally published as Pitchfork Pulled Pork in Ultimate Halloween 2016, p74

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 4-1/2 teaspoons Italian seasoning, divided
  • 2-1/2 teaspoons salt, divided
  • 1 cup water, divided
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes in puree
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons sugar
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 medium spaghetti squash (about 4 pounds)
  • 12 kaiser rolls, split
  1. Sprinkle roast with 1-1/2 teaspoons Italian seasoning and 1-1/2 teaspoons salt. Place in a 4- or 5-qt. slow cooker; add 1/2 cup water. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, sugar, pepper, bay leaves and remaining Italian seasoning, salt and water; bring to a boil. Reduce heat, simmer, uncovered, 15-20 minutes to allow flavors to blend. Discard bay leaves.
  3. Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender. When squash is cool enough to handle, use a fork to separate strands.
  4. Remove roast; discard cooking juices. When cool enough to handle, shred meat with two forks. Return meat to slow cooker. Stir in sauce; heat through.
  5. Using tongs, place meat mixture on bun bottoms; top with squash. Replace tops. Yield: 12 servings.
Originally published as Pitchfork Pulled Pork in Ultimate Halloween 2016, p74

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