Italian Beef or Italian Pulled Pork
I use this mixture to cook beef or a pork tenderloin approximately 4 pounds in a crock pot, shred and make sandwiches.
I use this mixture to cook beef or a pork tenderloin approximately 4 pounds in a crock pot, shred and make sandwiches.
- Carbohydrate 4.458 g
- Cholesterol 1306.3460256 mg
- Fat 174.448537548 g
- Fiber 2.33999991416931 g
- Protein 380.785860672 g
- Saturated Fat 63.9912259364 g
- Serving Size 1 1 Recipe (2384g)
- Sodium 3994.0284348 mg
- Sugar 2.11800008583069 g
- Trans Fat 15.809259054 g
- Calories 3215 calories
Step-by-step
- In a crock pot, mix 1 cup of sliced jalapenos and juice, 2 packets of dry zesty Italian dressing, 2 beef bullion cubes.
- Place meet on top and fill with water until it covers the meat.
- Cook on low for 6-8 hours.
- When it's done, I shred the meat and put it back into the juices.
- Serve on rolls with provolone cheese.
Drowning slow-cooked meat in excessive liquid during the initial braising stage washes out the rendered fats and mutes the concentrated seasonings of the bouillon and dressing packets. When preparing a four-pound cut of beef rump roast or pork tenderloin in a crock pot, add only enough water to submerge the lower three-quarters of the protein, allowing steam convection to cook the upper portion evenly without dilution. Maintaining this precise moisture threshold ensures the residual cooking juices retain enough body to coat each shredded strand when returned to the pot after six to eight hours on low heat.
Balancing the intense salt and vinegar profile of commercial Italian dressing packets requires proper accompaniments that absorb excess liquid without disintegrating. Sturdy sandwich rolls like crusty hoagie rolls or semolina baguettes hold up structurally against heavy, jus-soaked protein far better than soft dinner rolls that turn soggy within seconds. Layering sharp provolone cheese directly onto the warm meat creates a barrier that shields the bread while the dairy fats temper the residual heat from the cup of pickled jalapeños. Pair these rich sandwiches with a sharp, vinegar-based coleslaw or pickled red onions to cut through the heavy protein and provide a necessary textural crunch.
Adapting this method for specific dietary needs involves simple swaps that preserve the dish's fundamental flavor profile without altering the cooking mechanics. Substituting low-sodium vegetable base or chicken bouillon for the beef cubes keeps the preparation entirely adaptable for poultry while maintaining the requisite umami foundation.
