Italian Pork Roast

 

Ingredients

Ingredient Checklist

• 1 4-5 pound boneless pork shoulder roast
• 2 tablespoons dried Italian seasoning, crushed
• 2 tablespoons dried rosemary, crushed
• 2 tablespoons minced fresh garlic
• 2 teaspoons fennel seeds, crushed
• 2 teaspoons ground black pepper
• 1 ½ teaspoons salt
• 1 teaspoon crushed red pepper
• 2 pounds cherry tomatoes
• 1 8 ounce package sliced fresh cremini or button mushrooms
• 2 cups chopped yellow onion
• ½ cup dry red wine or beef broth
• ½ 6 ounce can tomato paste (1/3 cup)

Directions

Instructions Checklist

• Step 1

  Preheat oven to 325°F. Place roast, fat side up, in a 6- to 8-quart Dutch oven. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper. Rub all over pork.

• Step 2

  Roast, covered, 3 1/2 hours. Add tomatoes, mushrooms, and onion. Whisk together wine and tomato paste. Pour over pork and tomato mixture. Roast, uncovered, 1 hour more or until tender and a thermometer inserted in meat registers at least 190°F.

• Step 3

  Remove and shred meat. Return meat to pot. Stir to coat. Store in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes 11 cups.