Friday, October 5, 2012

Italian Red Wine Pork Roast

Italian Red Wine Pork Roast recipe by Barefeet In The Kitchen

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
(printable recipe)

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!

FREEZER MEAL: Let the meat cool completely and then transfer to a freezer safe ziploc 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.

Italian Red Wine Pork Roast recipe by Barefeet In The Kitchen




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24 comments:

  1. I love crockpot meals and this roast sounds great. Love all the spices and the wine - yup I will be making this!

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  2. Yumm, that sounds like a nice dish. I just wished I could get good beef in the market. Thanks for sharing your recipe!

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  3. Well, I know what I'm doing tomorrow. This looks so good. And to think I just made a batch of homemade bread. Pork sandwiches all weekend! Thanks for sharing, lovely!

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  4. I pinned this and posted it on Taste of Home with a link back to you and proper credit...can't wait to try this. Thank you so much for sharing! Linda

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  5. My crock pot is all dusted off and ready to go, I cant wait, this is just the kind of meal I love to make in it. I bet your kitchen smelled pretty good all day!

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  6. Wow! THis looks & sounds incredible - a must-try, for sure!

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  7. This looks so good! My mouth is watering! Think we might be trying this for Sunday lunch this week!

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  8. Pinned! This sounds like a wonderful large-gathering meal. I will make this for the holidays for sure. And I bet if there are any leftovers, there would be a zillion ways to use this yummy pork! Thanks Mary!

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  9. That is some perfect looking pork! I just want to reach into the picture and steal a piece.

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  10. This sounds amazing, but I don't have twenty hungry people to feed, or freezer space for leftovers. If I get a roast half the size of the one you suggest, would that effectively halve the cooking time, too? If the cook time remains the same, should I also keep the wine at one cup, regardless of halving the meat, to ensure that it doesn't all cook away and leave the roast dry? Sorry if these are silly questions; I'm an amateur when it comes to my lovely crockpot. Thanks!

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    1. I've made a half recipe of this roast in the past. Halve all the ingredients, including the wine. (I've done a third of this recipe as well and the same rule applies, just use a third of the ingredients.)

      However, the cook time will remain closer to the original than half. I think a 2 lb roast is usually finished in about 6 hours on low. On high, a 2 lb roast might be finished as early as 3-4 hours though. Definitely watch the cooking time, the first time you try it. I'm glad you like the recipe!

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    2. Thanks! Can't wait to try it.

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    3. I recently made a 4lb. pork roast that was similar to this, but cooked it for 10 hours on LOW... it came out great. Cooking it on a low temp for a long time gives the fat a chance to render into the meat (you can trim off any huge chunks of hard fat ahead of cooking time, of course... but leave a little bit on so the roast will get some of its flavor). While you let the roast rest before "carving" it (or rather, pulling it apart), pour the sauce into a fat separator - that will take care of the worst of the fat content.

      Another key thing to know is if you're going with a smaller roast, use a medium-sized crockpot (unless you want to add a bunch of veggies and such). As long as you're not opening the lid all the time to check on the roast, it should stay nice and moist, even with less wine added.

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  11. YUM, I'm definitely saving this one, looks like a fantastic crock pot recipe! Love the addition of the wine, so tasty.

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  12. Ah the power of the good old crock pot making another delicious meal. Love it.

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  13. Amazing, I simply love to cook pork and chickens with red wines. Its feel great and gives awesome taste.

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  14. I love to make pork roast in the crock pot when the fall and winter come. I was just talking about it last night. This sounds like an easy and delicious recipe to try out. It would be perfect with a glass of red wine on the weekend.

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  15. Put this in the oven about an hour ago, and it smells marvelous! The onions on the bottom of the dutch oven steeping up thorugh the roast....mmm mmmm good!

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  16. We've made this twice, once with pork and once with beef - very tasty - thanks for a great recipe!

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  17. I made this last week for friends coming over, and everyone LOVED it! It was so easy to prepare, and was ready when I got home from work with the whole house smelling delicious. It was awesome cold for lunch the next day too. I would definitely recommend this recipe to everyone!

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  18. I am cooking thus Thursday for wine club! Pairing with Pink Noir!

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  19. I am cooking thus Thursday for wine club! Pairing with Pink Noir!

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  20. I made this today. Wow, it was AWESOME. Thank you.

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  21. This is excellent! And the leftovers are superb!! I doubled the wine and for the leftovers, I added a large jar of Heinz pork gravy to all the juices and no one had a clue that the gravy wasn't homemade. It was a huge hit and I will make this a regular attraction! Thank you for another simply wonderful recipe!!

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