Are you looking for the perfect Pork Roast Recipe? Roasted all day, left falling apart and tender enough to cut with a fork; this Italian Red Wine Pork Roast just might become your favorite pork roast with the very first bite.
The first time I made this pork roast (almost three years ago!), my husband requested that I please put this roast on the menu at least once a month.
My family was still talking about this meal two days later.
With such a large roast, I expected to have a huge amount of leftovers. However, almost everyone went back for seconds and I wound up with far less than half of the roast left for another meal.
This is an absolutely hassle-free dinner. Less than 10 minutes are required to prep the roast; then just sit back and enjoy how wonderful it smells as it cooks through the day.
Served with Garlic Mashed Potatoes and a Strawberry Spinach Salad, I can’t recall when I’ve ever heard so many compliments on a meal from adults and children alike.
Roasted all day, left falling apart and tender enough to cut with a fork; this Italian Red Wine Pork Roast just might become your favorite pork roast with the very first bite.
- 7 pound pork roast I typically use a shoulder blade roast
- 2 medium size onions very thinly sliced
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 3/4 cup water
- 1 cup red wine I used a cabernet
- Layer the onions in the bottom of a large crock-pot or dutch oven. Rinse the roast and pat dry with paper towels. Place the roast in the crock-pot (fat side down initially). Sprinkle half the spices over the roast and lightly rub them into the meat. Turn the roast over (fat side up) and cover with the remaining spices. Pour the water and the wine into the pot and cover.
- CROCK-POT: Cook on low for 9-10 hours or on high for 6-7 hours, until the meat is falling
- apart. When the meat is done cooking, shred gently and then toss in the
- juices to keep it moist until ready to serve. Enjoy!
- OVEN: Preheat to 325 and then cover the roast and bake for 3-4 hours. Check
- the meat and if it needs more liquid, add a bit more water. Cook another
- hour or so, until the meat is falling apart. When the meat is done
- cooking, shred gently and then leave in the juices to keep it moist until ready to serve. Enjoy!
- FREEZER MEAL: Let the meat cool completely and then
- transfer to a freezer safe ziploc bag. Add as much of the liquid as
- remains in the bottom of the crock-pot, up to a cup or so more than the
- meat will absorb. Remove as much air as possible before sealing the bag
- and freezing flat. Thaw in the refrigerator before reheating in the
- microwave or in a covered dish in the oven.
{originally posted 10-5-12 – recipe notes and photos updated 4-29-15}
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