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Are you looking for the perfect pork roast? Roasted all day until falling apart and tender enough to cut with a fork, this Italian Pork Roast just might become your a new favorite Sunday dinner with the very first bite.
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 more than happy to oblige.
My family was still talking about that meal two days later. So, naturally, I decided to play with a pork version of that Italian flavor-inspired roast.
Italian Pork Roast
When I cooked that first five-pound pork roast, I expected to have a huge amount of leftovers. However, almost everyone went back for seconds and I wound up with less than half of the roast left for a future meal.
This pork roast recipe is an absolutely hassle-free dinner. Only 10 minutes are required to prep the roast; then I just sit back and enjoy how wonderful the house smells as it cooks through the day. Cooking this roast in a slow-cooker makes it easier than you ever imagined to roast pork to perfection. I love that with barely any effort, this pork roast tastes like you spent hours preparing the meal.
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!
Ingredients and Substitutions
The Meat – You can use either pork shoulder or butt roast here.
Onions – I prefer yellow onions here, for their milder, sweeter flavor. But, whatever onions you have on hand should work.
Red Wine – Red wine helps break down the roast as it cooks, which will result in more tender, flavorful meat.
Water – Water adds just a bit more moisture to the roast, allowing the meat to stay juicy during and after cooking.
The Seasonings – Basil, marjoram, and thyme add aromatic, sweet flavor to this roast.
Salt & Pepper – I like to season generously with kosher salt and some freshly ground black pepper. They help bring out flavor in almost any savory dish.
Notes on Equipment
- Crockpot – my high capacity slow cooker has been a total game-changer for handling meal prep and busy nights. The large capacity is perfect for big batches of soups, roasts, and so much more. It just doesn’t get any easier than this.
- Chef’s Knife
- Measuring cups and spoons
How to Make Italian Pork Roast
Slicing the Onions – To start, you’ll want to finely slice the onions.
Layering the Onions – Spread the sliced onions in an even layer across the bottom the crock-pot.
Rinsing the Roast – Rinse the roast, then pat dry with paper towels. Set the roast (whole) in the crock-pot, fat side down.
Seasoning the Meat – I sprinkle half the herbs and spices over the roast. Then, with gloves or clean hands, I lightly rub the spices into the meat. Rotate the roast so the fat side is up and repeat with the remaining herbs and spices.
Adding Liquids – I pour the wine and ¾ cup of water into the pot and cover with a lid.
Cooking – You’ll want to cook the roast in the crock-pot on low for 9-10 hours OR on high for 6-7 hours, until the meat is tender enough to be easily pulled apart with a tongs or two forks. It should nearly fall apart when you tug on it.
Shredding – Once the meat has finished cooking, I use tongs or a couple of forks to gently shred the roast.
Serving – You can either serve the roast immediately or let it cool completely before storing in an airtight container.
Expert Tip
It is important to pay attention and cook roasts with the fat side up. As the roast cooks over time, the fat will begin to melt and soak into the meat, adding rich flavor throughout the meat. However, that fat cap also helps protect the roast from drying out, so anytime your primary heat source is underneath the meat, you might want to rotate the roast accordingly. In the crockpot, I always roast with the fat cap on top.
Choosing a Wine – Generally speaking, whatever red wine you would be comfortable drinking normally will work well in this recipe. Just don’t use “cooking wine”. Over time, cooking wines often develop a harsh, salty aftertaste that won’t meld well with the flavors of the roast.
How to Shred – As I break up the roast with tongs, I don’t shred the meat finely. Large chunks will do. This helps the meat stay juicy and tender as it continues to cook and cools.
Let It Steep – Once the roast has finished cooking, you’ll want to leave the meat in its juices until ready to serve. This will allow the shredded meat to reabsorb some of the juices and help keep the roast moist while gaining more flavor over time.
Serving Suggestions
This Italian pork roast is really fantastic served with these garlicky smashed potatoes or some herby Italian rice. And I recommend a bright, fresh strawberry spinach salad, mango summer salad, or crunchy spinach salad to go with it too.
Make Ahead & Storage
Make Ahead: Yes! This roast can be made in advance. It will keep in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
How to Store: 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/refrigerating flat.
How to Reheat: I usually reheat this dish in the microwave or in a covered dish in the oven. If reheating from frozen, let the roast thaw in the refrigerator first.
More Slow Cooker Pork Roast Recipes
- Slow Cooker Pork Roast (with a sweet and tangy glaze)
- Sweet and Tangy Pulled Pork
- Slow Cooker Mexican Pulled Pork
- Crockpot Green Chile Pulled Pork
- Slow Cooker Pork Carnitas
Frequently Asked Questions
You bet. To cook the roast in the oven, preheat the oven to 325°F. Then, you’ll place the covered pot in the oven and roast for 3-4 hours. At this point I usually check the meat and, if it needs more liquid, add just a little bit more water. Let the roast cook for another hour or so, until the meat is falling apart.
Yes. You can omit the wine, if that is your preference. I would substitute beef broth and a tablespoon or two of balsamic vinegar. That way, those savory flavors can continue to develop without removing moisture.
Yes. However, I recommend using firmer vegetables like potatoes and carrots, to prevent them from becoming soggy and overcooked. Even then, they’ll need to be added later; I would add them over the top of the roast about halfway through the cooking time.
The thinner the onions, the easier it will be for them to break down and release flavor into the roast. I aim for slices about 1/8″ thick. If you have a mandoline, that will help make the process easier.
Italian Pork Roast
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 10/5/12 – recipe notes and photos updated 9/14/26}
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!!
LOVE this recipe – as has everyone I've cooked it for. Definitely worth trying!
Ohhh I can't wait to make this!! I've been making freezer meals for when the baby comes and this looks like a perfect recipe to have on hand!
I have it cooking in my Crock Pot right now……….can't wait to try it tonight. The house smells heavenly.
I bookmarked your recipe and am making it today, but adding figs and apples to the mix. So excited to see how it turns out. Think this will marry well with the fruit. I’ll let you know how it turns out!
Sounds yummy! Easy to do and I don’t have to go to store to get something I don’t usually use. I have 2 pork loin roast. Going to do this tomorrow night. Sounds so yummy
If I wanted to make this for two-three people, could I cut ingredients in half? And would that affect the cooking time? Thank you. Sounds wonderful.
Yes, this recipe can be easily cut in half. It will likely cook a little bit faster with fewer ingredients in the crockpot. I’d keep an eye on it and check it about 60-90 minutes before the regular recipe is supposed to finish cooking. When the meat is easily pulled apart, it is done.
Can you brown roast before roasting
Yes, I do that when I have enough time, May.
Is there a way to double this? I’m cooking for a friends family to bring them a meal, but I’d also like to cook for my family at the same time. Any suggestions?
Sure, it doubles nicely, Kim.
What do you serve it with – I was thinking noodles?
I typically default to potatoes, but this would be great with noodles as well, Michelle.
Made your recipe. Thank You. We found it lacked great flavor, but smelled great.
You’re welcome, Michelle. Hopefully the next recipe you make will be amazing; happy cooking!
What about adding garlic to the spices ? I did put 2 bay leaves on top of the onions. Was unsure about adding the garlic. Just cooking now.
I don’t think you can ever go wrong with added garlic. Sounds good.
Should you take the netting off the roast also can you use red wine cooking wine
Yes, I remove all packaging from the roast. I typically use any red wine that I enjoy drinking, so I can’t speak to the red cooking wine exactly. I’m guessing it will work fine though, if you’ve used it with success in the past.