Italian Red Wine Pork Roast
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.
Prep Time10 mins
Cook Time8 hrs
Oven Time3 hrs
Total Time8 hrs 10 mins
Servings: 16 -20 servings, depending on portion size
- 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.
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