Crock Pot Carnitas

La Carne Sfilacciata: Italian-Style Crock Pot Carnitas

There’s something truly magical about walking into nonna’s kitchen and being enveloped by the rich aroma of slow-cooking meat. My grandmother’s Italian-style pulled pork, or “carne sfilacciata,” has been an absolute game changer in our family gatherings for generations. Learning this recipe at my mother’s side, who learned from her mother in our small village outside Florence, has transformed my approach to Italian comfort food. This slow-cooked treasure takes the concept of traditional Mexican carnitas but infuses it with distinctly Italian herbs, wine, and techniques that elevate it to the next level of culinary delight. The beauty lies in the patience—allowing the flavors to meld together over hours until the meat practically falls apart with just a gentle touch.

Why You’ll Love It

This dish celebrates the heart of Italian cooking—simple ingredients transformed through time and care. The star is tender pork shoulder, a humble cut revered in Italian countryside cooking for its rich flavor when cooked slowly. The combination of rosemary, sage, and fennel seeds creates that unmistakable Italian herbaceous profile that perfumes your entire home. What makes this recipe genuinely authentic yet accessible is the “set it and forget it” technique that mimics the traditional low-and-slow cooking method my nonna would achieve in her wood-fired oven. Instead of standing over the stove for hours, your modern crock pot does all the work while preserving those time-honored flavors. My secret tip? Adding a splash of good Italian wine halfway through cooking—something nonna taught me that takes this dish from delicious to unforgettable.

Ingredients

For the Meat

• 4 pounds pork shoulder (boneless), cut into 3-inch chunks
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon dried fennel seeds
• 2 sprigs fresh rosemary
• 4 fresh sage leaves
• 6 cloves garlic, peeled and lightly crushed
• 1 large onion, thickly sliced
• 2 bay leaves
• 1 cup dry white wine (Pinot Grigio or Vermentino work beautifully)
• Zest of one lemon

For the Sauce

• 2 tablespoons tomato paste
• 1 cup chicken stock (homemade if possible)
• ¼ cup balsamic vinegar
• 1 teaspoon red pepper flakes (optional, for heat)

Optional Accompaniments

• Grilled polenta squares
• Ciabatta bread for sandwiches
• Roasted red peppers
• Fresh arugula
• Shaved Parmigiano-Reggiano
• Gremolata (mixture of lemon zest, minced garlic, and chopped parsley)

Cooking Instructions

Preparation (15 minutes)

1. Pat the pork shoulder pieces completely dry with paper towels. This crucial step ensures proper browning and flavor development.
2. In a bowl, combine salt, pepper, and crushed fennel seeds, then rub this mixture thoroughly all over the meat pieces.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Working in batches (never crowd the pan!), sear the meat pieces until deeply golden brown on all sides, about 3-4 minutes per side. Look for a rich caramelization—that’s where the depth of flavor begins. Transfer seared meat to your crock pot.

Slow Cooking (6-8 hours)

1. Scatter the sliced onions, crushed garlic cloves, rosemary sprigs, sage leaves, and bay leaves over and around the seared meat in your crock pot.
2. Carefully pour in half of the wine, reserving the rest for later. The liquid should come about ¼ of the way up the sides of the meat—never fully submerge it.
3. Cover and set your crock pot to low heat for 6-8 hours. The meat is ready when it effortlessly falls apart when prodded with a fork. Resist the temptation to lift the lid during cooking, as this releases essential heat and moisture.
4. At the halfway point (around 3-4 hours), add the remaining wine, tomato paste, chicken stock, and balsamic vinegar. This two-stage addition of liquids is my grandmother’s technique for building complex flavor layers.

Finishing Touches (15 minutes)

1. Once the meat is fork-tender, carefully remove it from the cooking liquid and place in a large bowl.
2. Using two forks, shred the meat into bite-sized pieces, discarding any remaining fat.
3. Strain the cooking liquid, discard the solids, and return the liquid to the crock pot. Switch to high heat and reduce until slightly thickened, about 10-15 minutes.
4. Return the shredded meat to the thickened sauce, add the lemon zest, and stir gently to combine.
5. For a traditional crispy finish, spread the meat on a baking sheet and broil for 3-5 minutes until the edges turn golden and crispy—watch carefully to prevent burning.

Serving and Storage Suggestions

Serving

Serve this versatile dish in multiple ways:

• Over creamy polenta with a sprinkle of Parmigiano-Reggiano
• As a filling for ciabatta sandwiches with arugula and roasted red peppers
• Alongside roasted root vegetables for a hearty dinner
• In warm tortillas with Italian gremolata for a fusion twist

The meat should be served warm, allowing its rich juices to shine. A final drizzle of your best extra virgin olive oil just before serving is the perfect finishing touch.

Storage

This dish actually improves with time as the flavors continue to meld:

• Refrigerate leftovers in an airtight container for up to 3 days.
• For freezing, portion the meat with some sauce in freezer-safe containers and store for up to 3 months.
• When reheating, add a splash of chicken stock or water to maintain moisture, and warm gently on the stovetop or microwave.

Frequently Asked Questions

Can I use a different cut of meat?

While pork shoulder is traditional for its marbling and flavor, you can substitute pork loin (though it will be leaner) or even beef chuck roast for a different but equally delicious result. For a lighter version, turkey thighs work surprisingly well, though reduce the cooking time by about 2 hours.

I don’t have fresh herbs. Can I use dried?

Absolutely! While fresh herbs provide the brightest flavor, dried herbs work wonderfully in slow-cooked dishes. Use 1 teaspoon dried rosemary and ½ teaspoon dried sage instead of fresh. Add them directly to the spice rub rather than adding whole to the pot.

My sauce is too thin. How can I thicken it?

If your sauce hasn’t reduced enough, you have several options. Remove the meat and reduce the sauce on high heat in the crock pot with the lid off for an additional 20-30 minutes. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering sauce.

Is this authentic to a specific Italian region?

This interpretation draws most heavily from Tuscan cooking traditions, where slow-cooked meats with herbs and wine are common. In Tuscany, you might find a similar dish called “stracotto di maiale,” though each family has their own variation. In southern regions like Calabria, you might see more red pepper flakes and sometimes fennel pollen instead of seeds.

Conclusion

This Italian-style crock pot carnitas recipe isn’t just food—it’s a celebration of my heritage and family traditions brought into contemporary kitchens. Every time I prepare this dish, I’m transported back to nonna’s warm kitchen, where stories were shared as readily as second helpings. This versatile meat is perfect for Sunday family gatherings, special celebrations, or when you need a meal that comforts the soul. What makes Italian cooking truly special is how it brings people together around the table, encouraging conversation and connection through shared enjoyment of carefully prepared food.

I encourage you to make this recipe your own—perhaps add an herb your family particularly loves or serve it in a way that complements your own traditions. The beauty of Italian cooking lies in its adaptability while maintaining its soul. I’d love to hear how this recipe works in your kitchen and what special touches you add to make it uniquely yours. Buon appetito!

La Carne Sfilacciata: Italian-Style Crock Pot Carnitas

Inspired by Tuscan family traditions, this slow-cooked pork shoulder recipe brings together the deep, herbaceous flavors of Italian countryside cooking with the convenience of a modern crock pot. Perfectly tender and bursting with complexity from wine, herbs, and aromatic vegetables, it’s a comfort food classic that’s incredibly versatile and soul-warming.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Finishing Time 15 minutes mins

Total Time 8 hours hrs 30 minutes mins

Course Main Course

Cuisine American/Italian Fusion, Mexican

Servings 8 servings

Calories 520 kcal

Equipment

• Crock Pot
• Skillet

Ingredients

  

For the Meat

• 4 pounds pork shoulder boneless, cut into 3-inch chunks
• 2 tbsp extra virgin olive oil
• 1 tbsp sea salt
• 1 tsp black pepper freshly ground
• 1 tbsp fennel seeds dried, crushed
• 2 sprigs rosemary fresh
• 4 leaves sage fresh
• 6 cloves garlic peeled and lightly crushed
• 1 onion large, thickly sliced
• 2 bay leaves
• 1 cup dry white wine Pinot Grigio or Vermentino
• 1 lemon zest only

For the Sauce

• 2 tbsp tomato paste
• 1 cup chicken stock homemade if possible
• 0.25 cup balsamic vinegar
• 1 tsp red pepper flakes optional

Instructions

 

• Pat pork shoulder dry. Mix salt, pepper, and fennel seeds, and rub on meat.
• In a skillet, heat olive oil over medium-high and sear meat until golden brown on all sides. Transfer to crock pot.
• Add onion, garlic, rosemary, sage, and bay leaves around the meat in crock pot.
• Pour in half of the white wine. Cover and cook on low for 6–8 hours.
• At 3–4 hours, add remaining wine, tomato paste, stock, and balsamic vinegar.
• When meat is fork-tender, shred it. Strain and reduce liquid. Return meat to crock pot with lemon zest and mix gently.
• Optional: broil shredded meat on a baking sheet for 3–5 minutes until crispy on the edges.

Notes

For variations, substitute the pork with beef chuck roast or turkey thighs. Use dried herbs if fresh aren’t available. Leftovers can be stored in the fridge for 3 days or frozen for up to 3 months. Reheat gently with a splash of stock.

Keyword American cuisine, Crockpot