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.
Prep Time10 minutesmins
Cook Time8 hourshrs
Oven Time3 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 16-20 servings, depending on portion size
Calories: 282kcal
Ingredients
5poundpork roastI typically use a shoulder blade roast
2medium size onionsvery thinly sliced
1tablespoondried basil
1tablespoondried marjoram
1tablespoondried thyme
1tablespoonkosher salt
1teaspoonfreshly ground black pepper
3/4cupwater
1cupred wineI 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.