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.
Course: Main Course
Servings: 16-20 servings, depending on portion size
5poundpork roastI typically use a shoulder blade roast
2medium size onionsvery thinly sliced
1teaspoonfreshly ground black pepper
1cupred wineI 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.
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.
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.
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.