Italian Red Wine Pork Roast

By á-6416

Ingredients

• 7 lb pork roast, I used a shoulder blade roast
• 2 medium size onions, very thinly sliced
• 1 tablespoon dried basil
• 1 tablespoon dried marjoram
• 1 tablespoon dried thyme
• 1 tablespoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 3/4 cup water
• 1 cup red wine, I used a cabernet

Preparation

Step 1

Layer 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). Sprinkle 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.

CROCK-POT: Cook 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. Enjoy!

OVEN: Preheat to 325 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 in the juices to keep it moist until ready to serve. Enjoy!

FREEZER MEAL: Let the meat cool completely and then transfer to a freezer safe ziploc bag. Add as much of the liquid as remains in the bottom of the crock-pot, up to a cup or so more than the meat will absorb. Remove as much air as possible before sealing the bag and freezing flat. Thaw in the refrigerator before reheating in the microwave or in a covered dish in the oven.