Slow Cooker Italian Pork Roast

A bowl of roast pork with carrots and potatoes.

This slow cooker Italian pork roast is coated in a blend of Italian herbs and spices and cooked alongside potatoes and carrots until it's fall-apart tender. It's a delicious, warming dinner that can also be made ahead for special occasions or used for meal prep!

5 from 40 votes

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Course: Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 6 15

Total Time: 6 25

Servings: people

Calories: 499kcal

Equipment

Ingredients

1 (3 lb) pork butt boneless
1 ½ tablespoons fennel seed
1 teaspoon oregano dried
1 teaspoon rosemary dried
½ teaspoon red pepper flakes
2 teaspoons black peppercorns
1 tablespoon kosher salt see note 1
2 tablespoons olive oil
8 cloves garlic
½ cup chicken stock or broth
1 cup white wine
1 ½ pounds baby gold potatoes
3 carrots large
1 to 2 tablespoons red wine vinegar
fresh herbs like parsley or basil, to garnish, optional

Instructions

Add the fennel seed, oregano, rosemary, red pepper flake, peppercorns, and salt to a mortar or spice grinder. Grind until well-blended, but still somewhat coarse.
Chop the garlic.
Peel the carrots and chop them into 2- to 3-inch pieces.
Remove the string from the pork roast. Pat it dry with paper towels, then coat all over with the seasoning blend.
Add the olive oil to a pan over medium heat. Once hot, brown the pork roast on all sides.
While the pork is browning, add the carrots and potatoes to the slow cooker.
Once browned, nestle the pork roast into the potatoes and carrots.
Add the garlic to the pan the pork was browned in. Cook for about 30 seconds to 1 minute, until fragrant and somewhat golden.
Add the wine and chicken stock to the pan, using a wooden spoon to scrape up the browned bits and leftover spices on the bottom. Cook for about 5 minutes, until the mixture has slightly reduced.
Pour the cooking liquid over the pork roast, potatoes, and carrots.
Place the lid on the slow cooker. Cook for 4 hours on high heat.
At the 4-hour mark, remove the lid and flip the roast for even cooking. This step can be optional if need be, but will produce a more tender roast.
Cook for another 2 hours on high.
Remove the lid and check for doneness. At this point, the pork should be fall-apart tender and shred easily with 2 forks.
Stir the red wine vinegar into the cooking liquid. Taste all components of the dish for seasoning.
Shred the pork apart with 2 forks. You can shred it more finely for sandwiches and in thicker pieces if serving by itself.
Serve.

Notes

General

If you are using table salt or sea salt, use half of the recommended amount (or less) and taste for seasoning once the pork has cooked. Add salt as needed.
I do not recommend using pork tenderloin for this recipe because it is quite lean. If you cannot find pork butt/Boston butt, pork shoulder is the next best cut to buy.

Storage and Reheating

Fridge Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer You can freeze pulled pork for about 3 months. Be sure to store them with the cooking liquid and fat from the slow cooker to maintain moisture. I don't recommend freezing the potatoes and carrots unless you plan to add them to a puree, because they'll be very mushy when defrosted.
Reheating Reheat the pork and vegetables on the stovetop over medium heat or in the microwave at 30-second intervals until cooked through.

Nutrition