I’m always drool when I see pictures of loaded cheesesteak sandwiches, oozing with melted cheese and think about how delicious they look…but it is always so dissapointing to know there are no good ones out there that are safely served on gluten free bread. So the only safe way to make my own is at home…and I’m lazy! So this lazy Italian Pulled Pork Skillet is my answer!
This Italian Pulled Pork Skillet recipe is an easy gluten free weeknight dinner. It can easily be made into a dairy free recipe as well.
I love cooking with bell peppers. Whether it is roasting them, stuffing them or even using them as a topping, they are the perfect addition to an easy weeknight dinner, especially this Banana Pepper Pizza and this Singapore Curry.
why you’ll love this recipe
- Minimal chopping and prep: This Italian Pulled Pork Skillet keeps chopping to a minimum. Only the onions and peppers need slicing, the rest just involves stirring and adding ingredients and if you’re lazy like me, you can buy these ingredients already sliced at the grocery store. Heck you can even use frozen ones which are already sliced too!
- Versatile leftovers: I always look forward to using leftovers in sandwiches, wraps, tacos, salads or pizzas!
- Make-ahead magic: Slow cook or bake the pork beforehand, then assemble the skillet later for a quick and easy dinner. I make this recipe most often when I have leftover shredded pork that needs to be used. You can also buy pulled pork from the grocery store to save time!
ingredients & substitutions
- Shredded pork: I usually slow roast a pork loin in the oven or crock pot for this recipe. Boneless pork loin is the star in this Italian Pulled Pork Skillet, but bone-in works too. Just remove the bone and increase cooking time slightly. When I want a leaner option I use shredded chicken or buy a rotisserie chicken from the grocery store.
- Broth or Stock: Chicken or vegetable broth adds moisture and flavor. Use water for a lighter option, or swap in white wine for a touch of acidity. When I use water I make sure to add some spices like salt, pepper and garlic powder to give it some flavor. Adding in some tomato paste would work great too!
- Crushed Tomatoes: Canned crushed tomatoes provide the base for the sauce. Substitute with diced fresh tomatoes for a chunkier texture, or use tomato paste diluted with water for a thicker sauce.
- Mozzarella Cheese: Melted mozzarella adds creaminess and richness. Vegan mozzarella or shredded dairy-free cheese are perfect substitutes for a plant-based version. I also skip the cheese sometimes for a lighter meal.
- Bell Pepper and Onion: These sliced veggies add color and sweetness. No fresh peppers or onions? A cup of frozen mixed vegetables works in a pinch.
taste & texture
This Italian Pulled Pork Skillet has pork that is tender and juicy, falling apart into perfect shreds thanks to the slow bake. The sauce is a simple blend of crushed tomatoes and herbs, tangy and slightly sweet with a hint of garlic. The peppers and onions add a crisp bite and touch of sweetness, while the melted mozzarella brings a creamy richness. It’s a comforting combination, all in one pan, perfect for a satisfying and flavorful weeknight dinner.
directions
Step 1
Preheat oven to 350°F (175°C). Cut pork loin into 3-4 large pieces. If using bone-in pork, remove and discard bone. Season pork generously with salt and pepper.
Step 2
In a large bowl, combine thyme, oregano, rosemary, garlic, and chopped onion. Rub the spice mixture all over the pork pieces, ensuring even coating. Place pork in a large ovenproof skillet or Dutch oven. Pour in the broth and crushed tomatoes, ensuring the pork is mostly submerged. Cover the skillet tightly with a lid or aluminum foil.
Bake for 3-4 hours, or until the pork is fork-tender and shreds easily. Check on the pork halfway through cooking and add more broth if needed.
Step 3
While the pork bakes, prepare the peppers and onions. Heat olive oil spray in a large skillet over medium heat. Add the sliced peppers and onions, and cook until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.
Step 4
Once the pork is cooked, transfer it to a cutting board and shred it with two forks. Discard any large pieces of fat.
Step 5
Add the shredded pork to the skillet with the peppers and onions. Heat through for about 5 minutes, allowing the flavors to meld. Sprinkle the shredded mozzarella cheese over the top of the skillet. Cover and cook for 2-3 minutes, or until the cheese is melted and bubbly.
Step 6
Serve the Italian pulled pork skillet immediately, garnished with fresh basil and a drizzle of your favorite sauce, like BBQ sauce or salsa.
expert tips & tricks
- For an extra layer of flavor, I brown the pork pieces in the Italian Pulled Pork Skillet before adding the broth and tomatoes.
- Substitute other vegetables for the bell peppers, like zucchini, mushrooms, or broccoli.
- I use leftover pulled pork for sandwiches, pizza topping, or in a pasta.
- This Italian Pulled Pork Skillet can easily be doubled to feed a larger crowd.
- I sometimes like to ditch the oil when cooking vegetables and use water instead of broth for a lower-fat Italian Pulled Pork Skillet.
how to serve, store and meal prep
Cooked pork freezes easily I like to save portions for later so I don’t need to cook again. Often I double the recipe to yield more leftovers for more meals…kind of like a meal prep! Then I can enjoy several meals throughout the week without repeating the cooking process.
I like to store individual portions of this in the fridge for when I am busy during the week. That way I can just grab a meal that is already prepared and just needs to be heated up.
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Italian Pulled Pork Skillet (gluten free)
Ingredients
- 2 lbs boneless pork loin
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 cloves garlic minced
- 1/2 onion chopped
- 1 1/2 cups low-sodium chicken broth or vegetable broth
- 14.5 oz crushed tomatoes 1 can
- 1/2 cup shredded mozzarella cheese dairy-free sub
- 1 green bell pepper thinly sliced
- 1 medium onion thinly sliced
- Olive oil spray
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Cut pork loin into 3-4 large pieces. If using bone-in pork, remove and discard bone. Season pork generously with salt and pepper.
- In a large bowl, combine thyme, oregano, rosemary, garlic, and chopped onion. Rub the spice mixture all over the pork pieces, ensuring even coating.
- Place pork in a large ovenproof skillet or Dutch oven. Pour in the broth and crushed tomatoes, ensuring the pork is mostly submerged. Cover the skillet tightly with a lid or aluminum foil.
- Bake for 3-4 hours, or until the pork is fork-tender and shreds easily. Check on the pork halfway through cooking and add more broth if needed.
- While the pork bakes, prepare the peppers and onions. Heat olive oil spray in a large skillet over medium heat. Add the sliced peppers and onions, and cook until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.
- Once the pork is cooked, transfer it to a cutting board and shred it with two forks. Discard any large pieces of fat.
- Add the shredded pork to the skillet with the peppers and onions. Heat through for about 5 minutes, allowing the flavors to meld.
- Sprinkle the shredded mozzarella cheese over the top of the skillet. Cover and cook for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the Italian pulled pork skillet immediately, garnished with fresh basil and a drizzle of your favorite sauce, like BBQ sauce or salsa.
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