Italian Pork Roast with Red Wine
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.
Foto: Barefeet In The Kitchen
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
Steps
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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).
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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