Italian Red Wine Pork Roast

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. I was more than happy to oblige.

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.

How to Cook a Pork Roast

This Pork Roast recipe 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. Cooking this roast in a slow-cooker makes it easier than you ever imagined to roast pork to perfection.

Italian Red Wine Pork Roast starts with a 7lb pork shoulder (shoulder blade is my favorite cut of meat for this roast recipe). After layering thinly sliced onions on the bottom of a crock-pot, cook the roast with the onions, a blend of fragrant Italian hers and spices, water and red wine for 9 to 10 hours.

I used a cabernet when I made this recipe but merlot, pinot noir or any decently dry red wine will do.

While the roast slowly cooks it will absorb all that delicious red wine and herb flavor, growing tender and juicy while you don’t lift a finger. Shred the pork (it’ll practically fall apart on its own) and leave the roast to continue resting in its own juices until you’re ready to serve.

This Pork Roast Recipe was specifically designed for the slow-cooker. There are certainly plenty of tasty ways to cook Shoulder Pork Roast in the oven as well! 

My favorite oven pork roast is probably Herb Rubbed Pork Roast. That recipe is one of the easiest ways to learn how to cook a pork roast in an oven. It takes just 1.5 hours and comes out marvelous every time. 

If you’re a fan of Mexican flavors, you need to give Mexican Spice Rubbed Pork Roast a try as well. Like the herb rub roast, it doesn’t take too long in the oven and is another simple way to cook pork roast without much fuss.

As much as I enjoy my oven pork roasts, sometimes I want a recipe I can prep in advance and not think about until it’s time for dinner. On these days, Italian Red Wine Pork Roast is there to save the day.

I love that it takes barely any effort but tastes like I spent hours slaving over the meal. 

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.

Freezer Meal Pork Roast

This Pork Roast can also be prepped ahead of time as a freezer meal. 

To freeze this pork for future meals, let it cook completely then scoop it into freezer safe bags along with the remaining juice left at the bottom of the pot. You can freeze the bags flat in the freezer then thaw before reheating.

I love when I end up with leftovers because it’s so convenient to have pork roast in the freezer for easy weeknight meals. My family loves this meal so much that we hardly ever end up with many leftovers to freeze, but a girl can dream!

Pork Roast Recipe

If you like Italian Red Wine Pork Roast, here are a few other easy crock-pot Pork Roast Recipes you might enjoy.

Spicy Honey Lime Pork Roast is sweet, tangy and spicy all at once. It makes for a nice change from all the herb flavored pork roasts I make while being just as simple and delicious.

There’s a special place in my heart for the combination of brown sugar and balsamic vinegar and it really shines in this Crock-Pot Balsamic Brown Sugar Pork Roast. Deep carmely flavor with a hint of tang, it’s another no-frills pork roast recipe that’s sure to please.

For a pork roast recipe full of fruity summer flavor look no further than this Slow Cooker Peach Salsa Pork Roast by Foodie with Family. It also includes roasted sweet potatoes which are one of my favorite side dishes to enjoy with pork.

Print

Italian Red Wine Pork Roast

Prep Time

10 mins

Cook Time

8 hrs

Oven Time

3 hrs

Total Time

8 hrs 10 mins

 

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. 

Course: Main Course

Cuisine: Italian

Keyword: red wine pork roast

Servings: 16 -20 servings, depending on portion size

Calories: 282 kcal

Ingredients

• 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

Instructions

1. 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.
2. CROCK-POT: Cook on low for 9-10 hours or on high for 6-7 hours, until the meat is falling
3. apart. When the meat is done cooking, shred gently and then toss in the
4. juices to keep it moist until ready to serve. Enjoy!
5. OVEN: Preheat to 325 and then cover the roast and bake for 3-4 hours. Check
6. the meat and if it needs more liquid, add a bit more water. Cook another
7. hour or so, until the meat is falling apart. When the meat is done
8. cooking, shred gently and then leave in the juices to keep it moist until ready to serve. Enjoy!
9. FREEZER MEAL: Let the meat cool completely and then
10. transfer to a freezer safe ziploc bag. Add as much of the liquid as
11. remains in the bottom of the crock-pot, up to a cup or so more than the
12. meat will absorb. Remove as much air as possible before sealing the bag
13. and freezing flat. Thaw in the refrigerator before reheating in the
14. microwave or in a covered dish in the oven.

{originally posted 10-5-12 – recipe notes and photos updated 4-29-15}