This Italian Pork Roast Cooks Low and Slow for the Most Tender Meat

This pork shoulder roast recipe is boldly flavored with lots of seasonings, including rosemary, fennel, garlic, and black pepper for a comforting weeknight meal or Sunday supper. Crushing the herbs between your fingers before adding them to the dish helps release their natural oils and flavor, while fresh cherry tomatoes add a subtle sweetness that pairs well with the juicy pork and Italian seasoning.

A boneless pork shoulder roast is the ideal cut of meat for this pork roast recipe. Cooking it for a long period helps break down the fat for the most tender result. Once the meat has cooked low and slow for several hours, it will be easy to shred. We've included variations for both a Dutch oven and slow cooker, so you can make this recipe work no matter what cooking method you prefer.

Leftover roast pork can be repurposed in a pasta dish, in a calzone or sandwich, or on top of salad or pizzas. Try adding the shredded pork to a homemade frittata or use it to meal prep lunches. Store the leftovers in the cooking liquid so they stay moist and flavorful.

Ingredients for Italian Pork Roast

Boneless pork shoulder is infused with flavor from Italian seasoning, rosemary, garlic, and fennel seeds, while mushrooms, cherry tomatoes, onion, and red wine create a deeply savory sauce for the meat. To make Italian pork roast, you'll need:

• Boneless pork shoulder roast: Pork shoulder is a well-marbled cut that comes from the upper part of a pig's front leg, between the neck and the leg. It has a rich flavor, a good fat content, and contains connective tissue that breaks down nicely with slow cooking methods.
• Dried Italian seasoning: A blend of herbs like oregano, basil, thyme, and rosemary that adds an herbal flavor to the pork.
• Dried rosemary: Boost the piney, earthy flavor of the seasoning mix.
• Garlic: Adds a savory depth.
• Fennel seeds: For a subtle sweet, licorice-like flavor.
• Ground black pepper and kosher salt: Enhances the overall flavor of the meat.
• Crushed red pepper: For a touch of heat.
• Cherry tomatoes: Breaks down as they roast for a rich, tomato-based sauce for the pork.
• Cremini or button mushrooms: Adds a meaty, umami-rich flavor to the dish.
  
• Yellow onion: For an aromatic depth.
• Dry red wine or beef broth: Deglazes the pan and adds moisture to the meat.
• Canned tomato paste: For a concentrated tomato flavor.
  

Can I Make Italian Pork Roast Ahead?

This roast can be made ahead and reheated, so you're ready to serve on busy weeknights or for a large dinner party with little to no day-of prep needed. Prepare as directed, then store the cooked pork roast in an airtight container in the refrigerator for up to four days or freeze for up to three months. Make sure to store in the cooking liquid so the pork stays moist and flavorful. If freezing, store the meat in a freezer-safe bag and seal it completely, pressing to remove any air. Be sure to label the bag with the recipe name and date to ensure you use it within the three month window.

Thaw overnight in the refrigerator if frozen, then reheat, covered, in a preheated 325°F oven or on the stovetop until hot throughout. Add a splash of broth or water for additional moisture, if needed.