Filippo Trapella takes his love for an American pulled pork sandwich and makes it Italian – with rosemary, wine, and served over Parmigiano Reggiano polenta.

Pulled pork is one of my all time favorite American dishes. The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends on a winter night

Today, I am introducing an Italian way to prepare the pulled pork, braised in red wine with juniper berries, mixed peppercorns and fresh rosemary.

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And to make it even more Italian, I replace the classic bun of a pulled pork sandwich with a creamy polenta flavored with Parmigiano Reggiano cheese and white pepper: it’s so tasty!

Recipe Notes

Ingredient Quality:

Use high-quality red wine and fresh Parmigiano Reggiano for enhanced flavors in both the pork and polenta.

Slow Cooking:

Keep the slow cooker lid closed during cooking to ensure tender, flavorful pork. Avoid frequent opening to maintain consistent heat.

Polenta Texture:

Adjust water for desired polenta thickness. Stir regularly while cooking to prevent splattering and ensure even consistency.

Leftovers and Make-Ahead:

The dish’s flavors improve overnight, making it ideal for leftovers. Pork can be made a day ahead; polenta is best fresh but can be reheated.

Safety and Serving:

When shredding hot pork, use utensils to avoid burns. Serve with a vegetable side or salad for a balanced meal.

Step by Step Guide to Making Italian Pulled Pork with Creamy Parmesan Polenta

For the Pork:

1. Cut the onion and carrots into rings. In a large skillet, sauté the crushed garlic cloves until golden brown, then add the carrots and onion. Cook until the vegetables are soft, then add the tomato paste. Blend and transfer to a food container.
2. In the same skillet, brown the whole pork shoulder on all sides until golden brown. Increase the heat, add the wine, and cook for a few minutes until the alcohol evaporates.
3. Transfer the meat, wine, and sautéed vegetables into a slow cooker. Add spices, rosemary, cover, and cook on low for 8-10 hours until the meat is tender. Do not open the lid during cooking.
4. Once cooked, remove the pork shoulder and pull the meat apart with forks. Keep the meat warm in the slow cooker.
5. Blend the sauce with the vegetables and spices, then heat it in a pot without a lid until thickened. Pour the sauce over the meat and stir to combine.

For the Polenta:

1. While the sauce is heating, prepare the polenta. Gradually pour the polenta flour into boiling water with 2 tbsp of cooking salt, stirring constantly to prevent lumps.
2. Cook for about 40 minutes if the polenta flour is not pre-cooked, or follow the package instructions for pre-cooked flour.
3. Stir in white pepper and Parmigiano Reggiano cheese, then serve.