Italian Pork Roast

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This rich and savory Italian Pork Roast combines tender pork shoulder roast with earthy mushrooms in a luscious tomato-based sauce. This hearty dish is cooked low and slow in the oven for a memorable and satisfying meal.

Prep Time15

Cook Time3 45

Total Time4

Course: Main Course

Cuisine: Italian

Servings:

Calories: 372kcal

Author: Valerie Brunmeier

Ingredients

3.5 to 4 pound boneless pork shoulder roast
2 tablespoons olive oil
1 tablespoon dried Italian seasoning
1 tablespoon dried crushed rosemary
2 teaspoons minced fresh garlic
1 teaspoon fennel seeds lightly crushed (see notes below)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
14.5 ounce can fire roasted diced tomatoes undrained
8 ounces cremini mushrooms quartered or halved if small
1 ½ cups chopped yellow onion from 1 small yellow onion
¾ cup dry red wine can substitute low sodium beef broth
6 ounce can tomato paste
Fresh Italian parsley optional for garnish

Instructions

Preheat the oven to 325 degrees F. Remove the string tie, if necessary. If the pork roast has a thick fat cap, use a sharp knife to trim it down as much as you can without cutting away any of the meat. Then, place it fat cap side up, in a 6-quart Dutch oven.
In a small bowl, stir together the olive oil, Italian seasoning, rosemary, garlic, fennel seeds, salt, black pepper, and the crushed red pepper. Rub the mixture all over the roast.
Roast, covered for 3 hours. Remove the pot from the oven and add the diced tomatoes, mushrooms, and onion around the pork roast. Whisk together the wine and tomato paste and pour it over the pork (it’s thick so it will just coat the roast). Return the pot to the oven and roast, uncovered for 45 minutes to 1 hour more or until tender enough to shred.
Remove the roast from the pot and use two forks to coarsely shred the meat. Return the shredded meat to the pot. Alternately, just shred the pork directly into the sauce. Stir to coat and serve.

Notes

Fennel seeds: Press them between your fingers or crush them lightly with the bottom of a clean jar or glass to help them release their fragrant oils before you add them to the spice rub.

Storage and Reheating Tips

Refrigerate: Transfer the shredded pork and sauce to an airtight container and refrigerate within 2 hours of cooking. Leftovers will stay fresh and tasty for up to 4 days.

Freeze: For longer storage, transfer the pork and sauce to freezer-safe containers and freeze for 2 to 3 months. To save space, use zippered plastic storage bags, press out as much air as possible, and freeze them flat.

Reheating: Place the pork and sauce in a saucepan or skillet and reheat gently over low heat. Place the pork and sauce in a saucepan or skillet and reheat gently over low heat. Or reheat it in the microwave for 20 to 30 second increments, stirring in between, just until warmed through.

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