Amy’s Slow-Cooker Pulled Pork

Did you know January is Slow-Cooker month? Easy to prepare for a busy weeknight dinner or next day lunch, our friend Amy adds Tuscan herb seasoning for meat, olive oil and Condimento Balsamico Bianco (white balsamic vinegar) for a delicious smoky, savory taste. Serves 4-6

Easy Ingredients:

· 3-4 pounds fresh boneless pork shoulder, trimmed of excess fat

· 1 teaspoon Villa Graziella Tuscan herb seasoning for meat, plus extra to taste

· 1 tablespoon Villa Graziella Organic Extra Virgin Olive Oil

· 1 cup Villa Graziella Organic white balsamic vinegar, plus extra to taste

· 1 tablespoon light brown sugar

· 3 tablespoons tomato paste

· 1 teaspoon mustard powder

· 1 teaspoon sea salt, plus to taste

· 1 teaspoon fresh cracked pepper, plus to taste

Simple Directions:

1. Mix Tuscan herb seasoning, mustard powder, sea salt and pepper and ½ tablespoon of brown sugar in a bowl, rub the spice mixture evenly over all sides of the pork.

2. Heat olive oil in a large skillet or Dutch oven, add pork and cook over medium heat, turning on all sides until evenly browned, approx. 5 minutes.

3. Remove pork, transfer onto a plate, and set aside.

4. Add white balsamic vinegar to skillet, whisk together with pan drippings, transfer the liquid to a slow cooker.

5. Add tomato paste, 1 cup of water and remaining ½ tablespoon brown sugar to slow cooker, stir to combine, then add the pork.

6. Cover and cook on low for 8 hours.

7. Remove pork, transfer to a cutting board, and set aside.

8. Strain the liquid into a saucepan, bring to a gentle boil, simmer until reduced by half the amount, approx.10-15 minutes.

9. Shred the pork and mix in a bowl with 1 cup of the liquid reduction, add Tuscan herb seasoning blend, salt, pepper, and white balsamic vinegar to taste.

10.Serve hot and enjoy on a toasted bun. Cover & refrigerate up to 3 days.

To download this recipe click here

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