Recipes and Cooking Italian Pork Roast 5.0 (4) 4 Reviews Bring back the Sunday roast! This pork shoulder roast recipe is boldly flavored with lots of seasonings and leftovers can be repurposed in a pasta dish, in a calzone or sandwich, or on top of salad or pizzas. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on December 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 20 mins Total Time: 4 hrs 50 mins Servings: 11 Yield: 11 cups shredded pork mixture Jump to Nutrition Facts Ingredients 1 4-5 pound boneless pork shoulder roast 2 tablespoon dried Italian seasoning, crushed 2 tablespoon dried rosemary, crushed 2 tablespoon minced fresh garlic 2 teaspoon fennel seeds, crushed 2 teaspoon ground black pepper 1 ½ teaspoon salt 1 teaspoon crushed red pepper 2 pound cherry tomatoes 1 8 ounce package sliced fresh cremini or button mushrooms 2 cup chopped yellow onion ½ cup dry red wine or beef broth ½ 6 ounce can tomato paste (1/3 cup) Directions Preheat oven to 325°F. Place roast, fat side up, in a 6- to 8-quart Dutch oven. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper. Rub all over pork. Roast, covered, 3 1/2 hours. Add tomatoes, mushrooms, and onion. Whisk together wine and tomato paste. Pour over pork and tomato mixture. Roast, uncovered, 1 hour more or until tender and a thermometer inserted in meat registers at least 190°F. Remove and shred meat. Return meat to pot. Stir to coat. Store in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes 11 cups. Slow Cooker Variation: Prepare as directed, except place meat in a 6- to 7-qt. slow cooker. Cover; cook on low 8 to 10 hours. Add tomatoes, mushrooms, onion, and wine mixture. (Cooker will be full.) Cover. Increase heat to high. Cook 1 hour more. Continue as directed. Rate it Print Nutrition Facts (per serving) 131 Calories 3g Fat 5g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 11 Calories 131 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 49mg 16% Sodium 238mg 10% Total Carbohydrate 5g 2% Total Sugars 2g Protein 20g Vitamin C 8.1mg 41% Calcium 25mg 2% Iron 1.2mg 7% Potassium 527mg 11% Folate, total 13mcg Vitamin B-12 0.7mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.