Name: Italian Pork Roast
Total time: 290 min
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; 1.5 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; 0.5 cup dry red wine or beef broth; 0.5 6 ounce can tomato paste (1/3 cup)

Hands On Time:

20 mins

Total Time:

4 hrs 50 mins

Servings:

11

Yield:

11 cups shredded pork mixture

Jump to Nutrition Facts

This pork shoulder roast recipe is boldly flavored with lots of seasonings including rosemary, fennel, garlic, and black pepper. Crushing the herbs between your fingers before adding them to the dish helps release their natural oils and flavor. Fresh cherry tomatoes in the sauce adds 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 and results in a tender roast. Once the meat has cooked low and slow for several hours, it will be easy to shred. We've included variations for both the Dutch oven and slow cooker. A Dutch oven is a heavy pot that helps with even cooking.

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. You can also freeze the leftover shredded pork for up to three months. 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.

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

BHG / Crystal Hughes

Preheat the oven to 325°F. Place the pork roast, fat side up, in a 6- to 8-quart Dutch oven.
BHG / Crystal Hughes

In a small bowl, stir together the Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper.
BHG / Crystal Hughes

Rub the mixture all over the pork roast.
BHG / Crystal Hughes

Roast, covered for 3 1/2 hours. Add the tomatoes, mushrooms, and onion.
BHG / Crystal Hughes

Whisk together the wine and tomato paste.
BHG / Crystal Hughes

Pour the tomato mixture over the pork. Roast, uncovered for 1 hour more or until tender and a thermometer inserted in the middle of the meat registers at least 190°F.
BHG / Crystal Hughes

Remove the roast from the pot and shred the meat.
BHG / Crystal Hughes

Return the shredded meat to pot. Stir to coat.
BHG / Crystal Hughes

Store the finished pork roast in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Makes 11 cups.

Test Kitchen Tip: To make this pork roast recipe in the slow cooker, prepare the recipe as directed, except place the meat in a 6- to 7-qt. slow cooker. Cover; cook on low 8 to 10 hours. Add the tomatoes, mushrooms, onion, and wine mixture. (Your slow cooker will be full.) Cover. Increase the heat to high. Cook for 1 hour more. Continue as directed to finish this slow cooker pork roast.

Nutrition Facts (per serving)

131	Calories
3g	Fat
5g	Carbs
20g	Protein

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.