Italian Pork Sandwiches

I never had this little treasure until I met my husband. Being a Philly boy, this was a staple for him growing up. I truly missed out! This is so good and so hearty, it will become a regular on your table.

3-5lb Pork Shoulder

2T olive oil

1 stick butter

2T garlic powder

2T powdered fennel

2T black pepper

1T salt

1/2 C White wine

1C chicken stock

Preheat oven to 350 degrees.

In a dutch oven, over medium heat, heat olive oil. 

Mix all dry seasonings into a small bowl and sprinkle evenly on all sides of the pork.

Sear pork on each side until golden.

Add wine and simmer two minutes.

Add stick of butter and chicken stock.

Put the lid on the dutch oven, remove from heat and place in center of the oven. 

Cook for 3-4 hours until meat pulls away from bone. You may have to add water half way through the cooking process. You want about 2 cups of broth reserved after cooking.
Remove meat from dutch oven, and drain broth into a medium size pot. 

Once meat is cooled, shred it back into the broth. 

Cook over medium heat until heated through. 

Serve on a crusty Italian roll or hearty ciabatta or Portuguese bread.

We serve ours with sharp provolone cheese, fresh roasted peppers and spinach sauteed with garlic and hot pepper.