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.
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.