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Slow-braised pork loin preserved in olive oil mimics tuna's texture in this clever Tuscan tradition. A high protein mediterranean preparation perfect for meal prep, clean eats, and freezer storage.
Trim excess fat from the pork loin and cut it into large chunks for even cooking.
In a large heavy pot, lay the pork, carrot, celery, onion, bay leaf, and rosemary; add sea salt and pepper.
Pour in white wine and enough water to barely cover the ingredients; bring to a gentle simmer on medium heat, skimming froth as needed.
Once simmering, reduce heat to low, cover partially, and braise for 3 hours until pork is very tender but not falling apart.
Remove pork pieces, allow to cool, then shred coarsely by hand; transfer to a container and cover fully with olive oil for preserving.
Store in the refrigerator for at least 8 hours to let flavors meld; serve chilled or at room temperature, optionally with crusty bread or beans.
