Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Colleen Weeden
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

20 mins
4 hrs 50 mins
11 cups shredded pork mixture


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

131 calories; fat 3g; cholesterol 49mg; saturated fat 1g; carbohydrates 5g; mono fat 1g; insoluble fiber 1g; sugars 2g; protein 20g; vitamin a 108.3IU; vitamin c 8.1mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 8.7mg; vitamin b6 0.7mg; folate 13mcg; vitamin b12 0.7mcg; sodium 238mg; potassium 527mg; calcium 25mg; iron 1.2mg.