Italian Pork Roast with Red Wine

Name: Italian Pork Roast with Red Wine
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 16
Cuisine: Italian
Ingredients: 5 lb Pork Shoulder (5 pound pork shoulder or butt roast); 2 pieces Yellow Onion (2 medium size onions (very thinly sliced)); 1 tbsp Dried Basil (1 tablespoon dried basil); 1 tbsp Dried marjoram (1 tablespoon dried marjoram); 1 tbsp Dried Thyme (1 tablespoon dried thyme); 1 tbsp Kosher Salt (1 tablespoon kosher salt); 1 tsp Black Pepper (1 teaspoon freshly ground black pepper); ¾ cup Water (¾ cup water); 1 cup Red Wine (1 cup red wine)

Italian Pork Roast with Red Wine - Main Course (Italian)

490 minItalian

Servings16

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Dairy Free
Egg Free

Steps

1Layer the onions in the bottom of a large crock-pot or dutch oven. Rinse the roast and pat dry with paper towels. Place the roast in the crock-pot (fat side down initially).
2Sprinkle half the spices over the roast and lightly rub them into the meat. Turn the roast over (fat side up) and cover with the remaining spices. Pour the water and the wine into the pot and cover.
3Crock-Pot Directions
4Cook on low for 9-10 hours or on high for 6-7 hours, until the meat is falling apart. When the meat is done cooking, shred gently, and then toss in the juices to keep it moist until ready to serve.
5Oven Directions
6Preheat to 325°F and then cover the roast and bake for 3-4 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then leave the meat in the juices to keep it moist until ready to serve.