Roasted all day, left falling apart and tender enough to cut with a fork; this was a FANTASTIC pork roast. While we were eating this for dinner, my husband requested that I please put this roast on the menu at least once a month. My family was still talking about this meal two days later. With such a large roast, I expected to have a huge amount of leftovers. However, almost everyone went back for seconds and I wound up with far less than half of the roast left for another meal.
This was an absolutely hassle free dinner. I spent less than 10 minutes prepping the roast and then just enjoyed how wonderful it smelled as it was cooking all day long. Served with Garlic Mashed Potatoes and a Strawberry Spinach Salad, I can't recall when I've ever heard so many compliments on a meal from adults and children alike.
Italian Red Wine Pork Roast
Yield: 16 - 20 servings, depending on portion size
7 lb pork roast, I used a shoulder blade 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 cracked black pepper
3/4 cup water
1 cup red wine, I 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.
CROCK-POT: 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. Enjoy!
OVEN: Preheat to 325 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 in the juices to keep it moist until ready to serve. Enjoy!
Click here for printable recipe
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