This slow cooker Italian pork roast is coated in a fragrant blend of Italian herbs and spices and cooked with potatoes and carrots until fall-apart tender. It makes a comforting weeknight dinner, is simple to prepare ahead for gatherings, and works well for meal prep.
Why You’ll Love This Italian Pork Roast Recipe
This slow cooker pork roast is an easy way to get deeply flavored roasted pork with minimal hands-on time. After you blend the spices, coat and brown the meat, the crock pot does the slow, gentle work of rendering fat and tenderizing the pork.
Slow cooking is ideal when you want a warming, satisfying meal without standing over the stove. Set it in the morning, let it simmer all day, and come home to a ready-made dinner. Leftover shredded pork stores and reheats well, making this recipe a reliable choice for meal prep.
The combination of pork, potatoes, and carrots is classic and comforting. A spice rub of fennel, oregano, rosemary, pepper, and a touch of red pepper brings an Italian character, while garlic, white wine, and chicken stock form a savory cooking liquid that enriches the vegetables and meat.
What You’ll Need for Roasted Italian Pulled Pork
Pork Roast and Main Ingredients
- Pork butt (Boston butt) — a 3 lb boneless pork butt or pork shoulder is best. Avoid lean cuts like pork loin or tenderloin for this method.
- Chicken stock or broth — used in the cooking liquid; bouillon is an OK substitute.
- Fresh garlic — adds the best flavor; jarred chopped garlic can be used in a pinch.
- Olive oil — for browning the roast; any neutral oil works too.
- Baby gold potatoes — waxy potatoes that hold together well but break down slightly to enrich the sauce.
- Carrots — peeled and cut into large pieces; parsnips are a good alternative.
- White wine — any drinkable white wine will add acidity and depth to the cooking liquid.
Pork Rub
- Fennel seeds — freshly opened seeds have the best flavor; they add a subtle anise note that pairs beautifully with pork.
- Black peppercorns — freshly ground black pepper gives a bright, peppery kick.
- Dried rosemary and oregano — provide the herb-forward, slightly earthy Italian profile.
- Red pepper flakes — a small amount for gentle heat; omit if you prefer no spice.
- Kosher salt — if using table or sea salt, reduce the amount and taste before adding more.
Optional
- Fresh herbs — parsley or basil for finishing adds bright freshness.
- Red wine vinegar — 1–2 tablespoons stirred into the cooking liquid at the end lifts and balances the flavors; balsamic is an acceptable substitute.
Recommended Equipment
- Sharp kitchen knife
- Cutting board
- Mortar and pestle or spice grinder
- Large skillet or Dutch oven for browning
- Slow cooker or crock pot
- Tongs and a wooden spoon
- Instant-read thermometer (helpful for checking doneness)
How to Make This Recipe
Step One: Place fennel seed, oregano, rosemary, red pepper flakes, peppercorns, and salt into a mortar or spice grinder.
Step Two: Grind until the mixture is well blended but still slightly coarse for texture.
Step Three: Mince the garlic.
Step Four: Remove any string from the roast, pat the meat dry, and rub the seasoning all over.
Step Five: Heat oil in a skillet over medium heat and brown the roast on all sides to develop flavor.
Step Six: Peel and cut carrots into 2-inch pieces. Add the carrots and potatoes to the slow cooker.
Step Seven: Nestle the browned pork into the potatoes and carrots in the slow cooker.
Step Eight: Add the garlic to the skillet used for browning and cook 30–60 seconds until fragrant.
Step Nine: Add white wine and chicken stock to the pan, scraping up browned bits. Simmer briefly to reduce slightly, about 5 minutes.
Step Ten: Pour the cooking liquid over the roast and vegetables in the slow cooker.
Step Eleven: Cover and cook on high for 4 hours.
Step Twelve: Flip the roast and cook 2 more hours on high, or until the pork is fall-apart tender. An instant-read thermometer should read at least 165°F (74°C) if you choose to check.
Step Thirteen: Stir 1–2 tablespoons red wine vinegar into the cooking liquid and taste for seasoning; adjust salt and pepper as needed.
Step Fourteen: Shred the pork with two forks to your preferred texture.
Step Fifteen: Serve portions of pork, potatoes, and carrots with a spoonful of cooking liquid. Garnish with fresh herbs if desired.
Variations and Substitutions
- Italian seasoning: If you don’t have each individual herb, a good-quality Italian seasoning plus crushed fennel seeds will work.
- Onions: Add thinly sliced onions to the vegetables for extra sweetness and depth.
- Parsnips: Swap parsnips for carrots for a slightly different, sweet root-vegetable flavor.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: Pulled pork freezes well for about 3 months; include some cooking liquid to retain moisture. Potatoes and carrots tend to become very soft after freezing and are best used fresh or pureed if frozen.
Reheating: Warm leftover pork gently on the stovetop over medium heat with a splash of broth or in the microwave in short intervals until heated through.
How to Serve Slow Cooker Roast Pork
Serve this roast as a main course or use the shredded pork for sandwiches and other dishes. Ideas:
- Italian pulled pork sandwich: Pile shredded pork on crusty bread and spoon a little cooking liquid over the meat.
- Vegetable sides: Roasted or steamed broccoli, Brussels sprouts, asparagus, or roasted cherry tomatoes complement the dish well.
- Bread: Crusty Italian or sourdough is great for mopping up the garlicky pan juices.
Expert Tips
- Use the right cut: Pork butt or shoulder gives the best, moist, shreddable results — avoid very lean cuts.
- Cook long enough: Six hours on high yielded tender results in testing; low heat will take longer (around 10 hours) to reach similar tenderness.
- Flip the roast: Turning the roast partway through helps the meat become tender and evenly cooked.
📖 Recipe
Slow Cooker Italian Pork Roast
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!
Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 25 minutes
Servings: 6 people
Calories: 499 kcal
Ingredients
- 1 (3 lb) boneless pork butt
- 1 1/2 tablespoons fennel seed
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 2 teaspoons black peppercorns
- 1 tablespoon kosher salt (adjust if using table salt)
- 2 tablespoons olive oil
- 8 cloves garlic
- 1/2 cup chicken stock or broth
- 1 cup white wine
- 1 1/2 pounds baby gold potatoes
- 3 large carrots
- 1–2 tablespoons red wine vinegar
- Fresh herbs like parsley or basil, for garnish (optional)
Instructions
- Add fennel seed, oregano, rosemary, red pepper flakes, peppercorns, and salt to a mortar or spice grinder. Grind until blended but still slightly coarse.
- Chop the garlic.
- Peel the carrots and cut into 2–3 inch pieces.
- Remove any string from the roast, pat dry, and rub seasoning all over the pork.
- Heat olive oil in a pan over medium heat and brown the roast on all sides.
- While the pork browns, add carrots and potatoes to the slow cooker.
- Nestle the browned roast into the vegetables.
- Add garlic to the skillet and cook 30–60 seconds until fragrant.
- Add wine and chicken stock, scraping up browned bits; simmer ~5 minutes to reduce slightly.
- Pour the cooking liquid over the pork and vegetables in the slow cooker.
- Cover and cook on high for 4 hours.
- Flip the roast, then cook another 2 hours on high, or until pork is fall-apart tender and reaches safe internal temperature.
- Stir red wine vinegar into the cooking liquid and taste for seasoning.
- Shred pork with two forks to desired texture and serve with vegetables and cooking liquid. Garnish with fresh herbs if desired.
Notes
General:
- If using table or sea salt, use about half the amount listed and adjust after cooking to avoid over-salting.
- Do not use pork tenderloin for this recipe; pork butt or shoulder yields the best texture.
Storage and Reheating:
- Fridge: Store leftovers in an airtight container up to 5 days.
- Freezer: Pulled pork freezes about 3 months; include some cooking liquid to keep it moist. Potatoes and carrots get very soft when frozen and thawed.
- Reheating: Reheat gently on the stovetop with a splash of broth or in the microwave until hot.
Nutrition (per serving)
Calories: 499 | Carbohydrates: 28 g | Protein: 46 g | Fat: 18 g