Italian Pork Roast Red Wine (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 pounds pork shoulder or butt roast
02 -
2 medium-sized onions, very thinly sliced
03 -
1 tablespoon dried basil
04 -
1 tablespoon dried marjoram
05 -
1 tablespoon dried thyme
06 -
1 tablespoon kosher salt
07 -
1 teaspoon freshly ground black pepper
08 -
¾ cup water
09 -
1 cup red wine
# Instructions:
01 -
Layer the onions in the bottom of a large crock-pot or Dutch oven. Rinse the pork roast and pat it dry with paper towels.
02 -
Place the pork roast in the pot with the fat side down. Sprinkle half the spices over the roast and gently rub them into the meat. Flip the roast so the fat side is up and cover with the remaining spices.
03 -
Pour the water and red wine into the pot, ensuring the liquids settle at the bottom. Cover the pot securely.
04 -
Set the crock-pot to low and cook for 9-10 hours or on high for 6-7 hours until the meat is tender and falling apart.
05 -
Once fully cooked, gently shred the meat and mix it in with the cooking juices to retain moisture until serving.
06 -
Preheat the oven to 325°F, cover the pot, and bake the roast for 3-4 hours. Check periodically, adding more water if needed. Cook for an additional hour or until the meat is tender and falling apart. Shred the meat and mix in the juices to keep it moist until serving.
# Notes:
01 -
For the best results, allow the pork roast to rest in its juices before serving to enhance flavor and moisture.