Italian Pork Roast
This Italian pork roast simmers in red wine and Italian herbs, and it needs just ten minutes of hands-on time. It's the kind of Sunday dinner we make again and again.
Servings: 16 -20 servings, depending on portion size
Ingredients
- 5 pound pork shoulder or butt 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
- ¾ cup water
- 1 cup red wine
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.
- 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.