This one-pan Italian Pulled Pork Skillet has tender pork made in a simple, tangy tomato sauce. It is paired with crisp bell peppers and onions, and topped with gooey mozzarella. Iit is all made in one skillet, and is as easy as it sounds.
This Italian Pulled Pork Skillet recipe is gluten free, has a dairy free option, is nut free and low carb. It can be made low fat by using fat free cheese. It can be made dairy free by using dairy free cheese.
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.
- Versatile leftovers: The shredded pork is a culinary chameleon! Use it in sandwiches, wraps, tacos, salads, pizzas, or even pasta sauce for countless mealtime options.
- Complete and satisfying: This Italian Pulled Pork Skillet packs protein, veggies, and carbs into one, eliminating the need for extra sides. It’s a one-stop-shop for a delicious and nourishing meal.
- Make-ahead magic: Slow cook or bake the pork beforehand, then assemble the skillet later for a quick and easy dinner.
- Naturally gluten-free: This recipe doesn’t use any breading or flour, making it a safe and delicious option for those with gluten sensitivities.
- Double-check ingredients: Ensure your broth/stock and any optional toppings are also gluten-free for a fully compliant Italian Pulled Pork Skillet.
- Lean and mean: Opt for a lean cut of pork loin to minimize fat content.
- Cheese alternatives: Choose dairy-free or fat-free mozzarella cheese for a lighter option. Vegan mozzarella or other dairy-free shreds work perfectly in place of regular cheese.
ingredients & substitutions
- Pork Loin: 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. Want a leaner option? Swap for turkey breast or chicken thighs.
- 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.
- 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. Skip the cheese altogether for a lighter take.
- Bell Pepper and Onion: These sliced veggies add color and sweetness. Substitute with zucchini, mushrooms, or broccoli for a different flavor twist. 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, 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.
- Use leftover pulled pork for sandwiches, pizza topping, or pasta sauce.
- This Italian Pulled Pork Skillet can easily be doubled to feed a larger crowd.
how to make this low fat or healthier
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
Leftovers and Meal prepping:
Cooked pork freezes beautifully, allowing you to save portions for later without cooking again. Doubling the recipe is a smart move. Enjoy several meals throughout the week without repeating the cooking process.
Portion leftovers for convenient grab-and-go lunches, eliminating morning mealtime chaos. Having prepped pork saves you precious time on busy weeknights, allowing you to relax and enjoy dinner without the pre-cooking stress.
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Italian Pulled Pork Skillet (gluten free)
Ingredients
- 2 lbs boneless pork loin 4 lbs if bone-in
- 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 or vegetable broth
- 1 14.5 oz can crushed tomatoes
- 1/2 cup shredded mozzarella cheese dairy-free or fat-free optional
- 1 green bell pepper thinly sliced
- 1 medium onion thinly sliced
- Olive oil spray
- Salt and freshly ground black 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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