Polish Pulled Pork (Maczanka Po Krakowsku)

1 Pork Shoulder- 4-8 lbs

1 lb Mushrooms or 20 grams Dried Mushrooms rehydrated

2 onions, cut in half and sliced (more for the sandwiches if desired)

4 Cloves Garlic, minced

2 cups Broth (Chicken, Beef, Pork, Vegetable)

Polish Prince Seasoning to taste, see recipe below

Oil to Brown Roast in

Rolls and Pickles Slices for serving

 

 

Season the roast heavily with Polish Prince Seasoning.

In a skillet over medium high heat oil and then add roast, brown on all sides well then add roast to a baking dish or slow cooker

In the pan now sauté onions and garlic until they just start getting color, add fresh mushrooms now if you are using them and continue cooking until they get a little color too.

Deglaze pan with broth.

Add onions, garlic and broth to the pork.

Add rehydrated mushrooms to the pork now if using

Cover Pork and Slowly cook (250°f oven) for 6-8 hours or until Pork is fall apart tender

Pull Pork out of pan juices and either reduce pan juices to thicken or thicken with cornstarch or flour slurry.

Shred Pork and add to gravy mixing to combine well

 

To serve you put the pork on rolls and dunk the top half of the bun in the gravy (Maczanka means to dunk) and serve with sliced raw onions and pickle slices

 

Polish Prince Seasoning

1 1/2 cups Kosher Salt

1 Cup Black Pepper

1 cup Granulated Garlic

1 cup Granulated Onion

1/2 cup Leaf Marjoram

1/2 cup Dill

Mix all ingredients in a bowl well and store in airtight containers