Italian Pork Roast Red Wine

Succulent and deeply savory this Italian pork roast simmered in red wine fills your entire home with comforting aromas over the course of a lazy Sunday. The long slow cooking transforms a humble pork shoulder into a deeply flavorful centerpiece perfect for feeding a crowd or batch prepping ahead for sandwiches and pasta. The taste always transports me back to my grandma’s bustling kitchen where she showed me that simple ingredients and patience yield the heartiest meals.

Once I discovered how easy it is to let pork roast slowly in aromatic juices I stopped fretting over dinner parties. This dish has become the star of many family holidays and get-togethers because it never fails to impress but requires almost no fuss.

Ingredients

• Pork shoulder or butt roast: Five pounds is just right for tender results with plenty of rich marbling Choose one with even fat for best flavor
• Onions: Thinly sliced so they dissolve into the sauce Choose firm unblemished onions for natural sweetness
• Dried basil: Adds herbal brightness Look for one with vivid green flecks and a fragrant aroma
• Dried marjoram: Brings a warm sweet almost citrusy note Seek a fresh jar with lively scent
• Dried thyme: Gives earthy backbone Choose high quality thyme for potent flavor
• Kosher salt: Essential for proper seasoning Flaky large crystals help distribute saltiness evenly
• Freshly ground black pepper: Adds gentle heat and depth Fresh grind is key for vibrant spice
• Water: Keeps the roast juicy while drawing out flavors from the meat and onions Use fresh filtered if possible
• Red wine: Builds a bold base for the sauce Go for a dry Italian style like Chianti or Sangiovese for best results

Step-by-Step Instructions

Prepare Onions and Pork:

Slice onions thinly and scatter them evenly on the bottom of a large crock pot or dutch oven Rinse the pork roast and pat it dry thoroughly with paper towels to help spices stick

Season the Meat:

Position the pork roast fat side down on the onions Sprinkle half your dried herbs salt and pepper over the top and rub lightly Flip the roast fat side up and repeat seasoning with the rest of the herbs

Add Liquid:

Pour the water and red wine gently around the roast making sure not to rinse the spice layer off Cover tightly with a lid to trap moisture

Slow Cook Option:

For crock pot set to low and cook for nine to ten hours or on high for six to seven hours The pork should be so tender it falls apart easily Use forks to gently shred and stir it into the flavorful juices to keep it moist

Oven Roasting Option:

Preheat your oven to three hundred twenty five degrees Place your covered pot inside Bake for three to four hours Carefully check the liquid level halfway through adding a little extra water if dry Continue baking about another hour until the pork collapses with a fork Shred directly in the juices until ready to serve

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You Must Know

• Pork shoulder is rich in collagen which breaks down into gelatin for unbeatable tenderness
• Red wine amplifies flavor making the sauce velvety and aromatic
• This dish is naturally gluten free and low carb

Marjoram is my personal secret for that elusive Italian flavor When my family gathers each winter we still reminisce about how its sweet aroma fills the house hours before dinner is served There is always a quiet moment when everyone hovers in the kitchen just to sneak an early taste

Storing Your Roast

Leftovers keep beautifully in an airtight container in the refrigerator for up to five days The flavors deepen with time and the pork stays juicy when stored with plenty of its cooking liquid For longer storage stash portions in freezer safe bags with extra sauce and freeze for up to three months

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Easy Ingredient Swaps

Cannot find marjoram You can substitute extra thyme or oregano for a similar effect No red wine on hand Try a splash of balsamic vinegar mixed with broth for depth No pork shoulder You can use pork butt or even beef chuck keeping in mind the flavor will shift

Serving Suggestions

Pile the shredded pork onto toasted ciabatta rolls with provolone for a rustic sandwich Spoon over buttery polenta or creamy mashed potatoes for a comforting meal Or stir into rigatoni and top with grated Parmesan for a simple hearty pasta

A Dish With History

Slow cooked pork in wine is classic peasant food from central Italy Over generations families have kept their own herb blends and wine choices When I serve this dish it is my way of sharing a beloved old world tradition infused with memories of Sunday dinners and family celebrations

Frequently Asked Questions

→ What cut of pork works best?

Pork shoulder or butt roast are ideal as they cook down to become tender and flavorful in the juices.

→ Can I use a different wine?

A dry red wine brings depth, but you can substitute with white wine or broth for a milder flavor.

→ Do I need to sear the meat first?

It's not required for this method, but you can sear the pork for added flavor if desired.

→ How do I keep the pork moist?

Leave the shredded pork in its cooking liquid after shredding to help it stay juicy until served.

→ Can leftovers be frozen?

Yes, store leftovers with their juices in airtight containers and freeze for up to three months.