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Italian Pork Roast with Red Wine

David Smith
2022-11-18
3 comments

Are you looking for the perfect pork roast recipe? Roasted all day, left falling untied and tender unbearable to cut with a fork; this Italian Pork Roast just might wilt 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 increasingly than happy to oblige.

My family was still talking well-nigh 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 value of leftovers. However, scrutinizingly everyone went when for seconds and I wound up with far less than half of the roast left for flipside meal.

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

Italian Pork Roast

This Italian pork roast recipe is an veritably hassle-free dinner. Less than 10 minutes are required to prep the roast; then just sit when and enjoy how wonderful it smells as it cooks through the day.

Cooking this roast in a slow-cooker makes it easier than you overly imagined to roast pork to perfection. This Italian-inspired slow cooker roast starts with a 7lb pork shoulder (shoulder stipule is my favorite cut of meat for this roast recipe).

After layering thinly sliced onions on the marrow of a crock-pot, melt the roast with the onions, a tousle of fragrant Italian herbs and spices, water, and red wine for 9 to 10 hours.

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 swizzle all that succulent red wine and herb flavor, growing tender and juicy while you don’t lift a finger.

Shred the pork (it’ll practically fall untied on its own) and leave the roast to protract 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 melt Shoulder Pork Roast in the oven as well!

Slow cookers or crockpots are an utilization of which I have increasingly than one. If you are an voracious slow cooker user like I am, you might understand the need for increasingly than one. So, let’s talk well-nigh 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 denomination potlucks to barbecues, game nights to Thanksgiving dinner. However, pearly warning, these slow cookers run crazy hot. Low is closer to a swash than a simmer, the warm setting unquestionably simmers. So trust me when I say HIGH is high.

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

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

Thanksgiving has wilt 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 increasingly 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 variegated side dishes or keeping taco fillings warm for parties.

My favorite oven pork roast is probably this Herb Rubbed Pork Roast. That recipe is one of the easiest ways to learn how to melt 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 requite 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 flipside simple way to melt pork roast without much fuss.

As much as I enjoy my oven pork roasts, sometimes I want a recipe I can prep in whop and not think well-nigh 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 overly heard so many compliments on a meal from adults and children alike.

Italian Pork Roast Recipe

Layer the onions in the marrow 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 lanugo initially).
Sprinkle half the spices over the roast and lightly rub them into the meat. Turn the roast over (fat side up) and imbricate with the remaining spices. Pour the water and the wine into the pot and cover.
Cook on low for 9-10 hours or on upper for 6-7 hours, until the meat is falling apart. When the meat is washed-up cooking, shred gently and then toss in the juices to alimony it moist until ready to serve.

Can I Freeze Pulled Pork?

Yes! To freeze pulled pork for future meals, let it melt completely then scoop it into freezer unscratched tons withal with the remaining juice left at the marrow of the pot. You can freeze the tons unappetizing in the freezer then thaw surpassing reheating.

I love when I end up with leftovers considering it’s so user-friendly to have pork roast in the freezer for easy weeknight meals. My family loves this meal so much that we whimsically overly end up with many leftovers to freeze, but a girl can dream!

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 transpiration from all the herb-flavored pork roasts I make while stuff 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 savor with a hint of tang, it’s flipside no-frills pork roast recipe that’s sure to please.

For a pork roast recipe full of fruity summer savor squint no remoter than this Slow Cooker Peach Salsa Pork Roast by Foodie with Family. It moreover includes roasted sweet potatoes which are one of my favorite side dishes to enjoy with pork.

Italian Pork Roast with Red Wine

Roasted all day, left falling untied and tender unbearable to cut with a fork; this Italian Pork Roast just might wilt your favorite pork roast with the very first bite.

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 8 hours

Oven Time 3 hours

Total Time 8 hours 10 minutes

Servings -20 servings, depending on portion size

Calories 282kcal

Ingredients

5 pound pork roast I typically use a shoulder stipule 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 woebegone pepper
3/4 cup water
1 cup red wine I used a cabernet

Instructions

Layer the onions in the marrow 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 lanugo initially).
Sprinkle half the spices over the roast and lightly rub them into the meat. Turn the roast over (fat side up) and imbricate 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 upper for 6-7 hours, until the meat is falling apart. When the meat is washed-up cooking, shred gently, and then toss in the juices to alimony it moist until ready to serve.

Oven Directions

Preheat to 325°F and then imbricate the roast and torch for 3-4 hours. Check the meat and if it needs increasingly liquid, add a bit increasingly water. Melt flipside hour or so, until the meat is falling apart. When the meat is washed-up cooking, shred gently and then leave the meat in the juices to alimony it moist until ready to serve.

Notes

FREEZER MEAL: Let the meat tomfool completely and then transfer to a freezer-safe zipclose bag. Add as much of the liquid as remains in the marrow of the crock-pot, up to a cup or so increasingly than the meat will absorb. Remove as much air as possible surpassing sealing the bag and freezing flat. Thaw in the refrigerator surpassing reheating in the microwave or in a covered dish in the oven.