Slow-Cooked Italian Pulled Pork Cannelloni with Fennel and Herbs

Name: Slow-Cooked Italian Pulled Pork Cannelloni with Fennel and Herbs
Prep time: 25 min
Cook time: 225 min
Total time: 250 min
Ingredients: 2 lb (1 kg) pork shoulder (cut into 3-inch (7.5 cm) chunks); 1 tsp (5 mL) salt (divided); 1 tsp (5 mL) black pepper (divided); 1 tsp (5 mL) fennel seeds; 1/4 tsp (1 mL) chili flakes; 1 small onion (sliced); 3/4 cup (175 mL) sliced fresh fennel; 6 cloves garlic (whole); 1/4 cup (60 mL) Mutti Tomato Paste; 2 tbsp (30 mL) olive oil; 1/4 cup (60 mL) torn fresh sage leaves; 2 tbsp (30 mL) chopped fresh rosemary; 2 cups (500 mL) reduced-sodium chicken broth; 1/2 cup (125 mL) dry white wine; 1 box (340 g) Italpasta Oven Ready Cannelloni; 1 cup (250 mL) ricotta cheese; 3/4 cup (175 mL) grated Parmesan cheese (divided); 1 egg; 1/4 cup (60 mL) finely chopped fresh basil (divided); 1/4 cup (60 mL) finely chopped fresh parsley (divided); 1 cup (250 mL) shredded mozzarella cheese

Ingredients

Pulled Pork:

2 lb (1 kg) pork shoulder, cut into 3-inch (7.5 cm) chunks
1 tsp (5 mL) salt, divided
1 tsp (5 mL) black pepper, divided
1 tsp (5 mL) fennel seeds
1/4 tsp (1 mL) chili flakes
1 small onion, sliced
3/4 cup (175 mL) sliced fresh fennel
6 cloves garlic, whole
1/4 cup (60 mL) Mutti Tomato Paste
2 tbsp (30 mL) olive oil
1/4 cup (60 mL) torn fresh sage leaves
2 tbsp (30 mL) chopped fresh rosemary
2 cups (500 mL) reduced-sodium chicken broth
1/2 cup (125 mL) dry white wine

Assembly:

1 box (340 g) Italpasta Oven Ready Cannelloni
1 cup (250 mL) ricotta cheese
3/4 cup (175 mL) grated Parmesan cheese, divided
1 egg
1/4 cup (60 mL) finely chopped fresh basil, divided
1/4 cup (60 mL) finely chopped fresh parsley, divided
1 cup (250 mL) shredded mozzarella cheese

Instructions

Pulled Pork: Transfer pork to slow cooker and season with 3/4 tsp (3 mL) salt, 3/4 tsp (3 mL) pepper, fennel seeds and chili flakes. Add onion, fennel garlic, tomato paste, oil, sage and rosemary. Pour in broth and wine; stir to combine.
Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until pork is very tender.
Transfer pork to large cutting board. Let stand for 10 minutes. Using 2 forks, shred pork. Let cool slightly before adding to filling.
Assembly: Preheat oven to 350°F (180°C).
Grease 13 x 9-inch (33 x 23 cm) baking dish. Spread half the braising liquid (including solids) in bottom of prepared dish.
In large bowl, stir together pulled pork, ricotta, 1/3 cup (75 mL) Parmesan, egg, 2 tbsp (30 mL) basil, 2 tbsp (30 mL) parsley, remaining 1/4 tsp (1 mL) salt and remaining 1/4 tsp (1 mL) pepper until well combined. Transfer filling to piping bag fitted with large round tip.
Pipe filling into each end of oven-ready cannelloni shells to fill; arrange in single layer in prepared baking dish. Pour remaining braising liquid over top. Sprinkle with mozzarella cheese and remaining Parmesan cheese.
Bake, uncovered, for 40 to 45 minutes or until golden brown and bubbling, and cannelloni are tender.
Let stand for 5 minutes, then garnish with remaining basil and remaining parsley before serving.