Italian Pork Roast with Red Wine

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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 Pork Roast just might become your favorite pork roast with the very first bite.

pork roast with Italian herbs and red wine

Italian Slow Cooker Roast

The first time I made a slow cooker red wine roast beef (over ten years ago now), my husband requested that I please put that roast on the menu at least once a month. I was more than happy to oblige.

My family was still talking about that meal two days later. So, naturally, I decided to play with a pork version of that Italian flavor-inspired roast.

When I cooked that first five-pound pork 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.

If you are fortunate enough to have leftovers at the end of the meal, they are delicious when combined with potato, onion, and apple to make this Roasted Italian Pork with Apples and Potatoes.

Italian Pork Roast

This Italian 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. This Italian-inspired slow cooker 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 herbs and spices, water, and red wine for 9 to 10 hours.

pork roast in crockpot with spices

Red Wine Pork Roast

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! 

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Italian Slow Cooker Roast with Red Wine

My favorite oven pork roast is probably this 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, this 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.

pork roast cooked in red wine

Italian Pork Roast Recipe

  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).
  2. 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.
  3. 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.

Can I Freeze Pulled Pork?

Yes! To freeze pulled 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!

Italian Pork Roast in the slow cooker

Pork Roast Recipe

If you like this Italian Red Wine Pork Roast, there 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 caramel 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.

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pork roast cooked in red wine

Italian Pork Roast with Red Wine

Roasted all day, left falling apart and tender enough to cut with a fork; this Italian Pork Roast just might become your favorite pork roast with the very first bite.
Pin Print Review
Prep Time: 10 mins
Cook Time: 8 hrs
Oven Time: 3 hrs
Total Time: 8 hrs 10 mins
Servings: 16 -20 servings, depending on portion size

Ingredients 

  • 5 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 ground black pepper
  • 3/4 cup water
  • 1 cup red wine I used a cabernet

Instructions

  • 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 Directions

  • 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.

Oven Directions

  • Preheat to 325°F 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 the meat in the juices to keep it moist until ready to serve.

Notes

FREEZER MEAL: Let the meat cool completely and then transfer to a freezer-safe zipclose 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.

Nutrition

Calories: 282kcal · Carbohydrates: 2g · Protein: 44g · Fat: 8g · Saturated Fat: 2g · Cholesterol: 125mg · Sodium: 535mg · Potassium: 787mg · Vitamin A: 20IU · Vitamin C: 1.2mg · Calcium: 27mg · Iron: 1.8mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 10-5-12 – recipe notes and photos updated 11-17-22}

Italian pork roast with spices and wine
Italian pork roast with spices and wine

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Monet says

    Well, I know what I'm doing tomorrow. This looks so good. And to think I just made a batch of homemade bread. Pork sandwiches all weekend! Thanks for sharing, lovely!

  2. The Café Sucré Farine says

    Pinned! This sounds like a wonderful large-gathering meal. I will make this for the holidays for sure. And I bet if there are any leftovers, there would be a zillion ways to use this yummy pork! Thanks Mary!

  3. Anonymous says

    This sounds amazing, but I don't have twenty hungry people to feed, or freezer space for leftovers. If I get a roast half the size of the one you suggest, would that effectively halve the cooking time, too? If the cook time remains the same, should I also keep the wine at one cup, regardless of halving the meat, to ensure that it doesn't all cook away and leave the roast dry? Sorry if these are silly questions; I'm an amateur when it comes to my lovely crockpot. Thanks!

    • Mary says

      I've made a half recipe of this roast in the past. Halve all the ingredients, including the wine. (I've done a third of this recipe as well and the same rule applies, just use a third of the ingredients.)

      However, the cook time will remain closer to the original than half. I think a 2 lb roast is usually finished in about 6 hours on low. On high, a 2 lb roast might be finished as early as 3-4 hours though. Definitely watch the cooking time, the first time you try it. I'm glad you like the recipe!

    • Whistlebinky says

      I recently made a 4lb. pork roast that was similar to this, but cooked it for 10 hours on LOW… it came out great. Cooking it on a low temp for a long time gives the fat a chance to render into the meat (you can trim off any huge chunks of hard fat ahead of cooking time, of course… but leave a little bit on so the roast will get some of its flavor). While you let the roast rest before "carving" it (or rather, pulling it apart), pour the sauce into a fat separator – that will take care of the worst of the fat content.

      Another key thing to know is if you're going with a smaller roast, use a medium-sized crockpot (unless you want to add a bunch of veggies and such). As long as you're not opening the lid all the time to check on the roast, it should stay nice and moist, even with less wine added.

  4. Marie says

    I love to make pork roast in the crock pot when the fall and winter come. I was just talking about it last night. This sounds like an easy and delicious recipe to try out. It would be perfect with a glass of red wine on the weekend.

  5. Anonymous says

    Put this in the oven about an hour ago, and it smells marvelous! The onions on the bottom of the dutch oven steeping up thorugh the roast….mmm mmmm good!

  6. Therese says

    We've made this twice, once with pork and once with beef – very tasty – thanks for a great recipe!

  7. Arabella says

    I made this last week for friends coming over, and everyone LOVED it! It was so easy to prepare, and was ready when I got home from work with the whole house smelling delicious. It was awesome cold for lunch the next day too. I would definitely recommend this recipe to everyone!