thomasrhs
QR Code
Listen
Pdf
Preheat the oven to 325°F. Place the pork roast, fat side up, in a 6- to 8-quart Dutch oven.
In a small bowl, stir together the Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper.
Rub the mixture all over the pork roast.
Roast, covered for 3 ½ hours. Add the tomatoes, mushrooms, and onion.
Whisk together the wine and tomato paste.
Pour the tomato mixture over the pork. Roast, uncovered for 1 hour more or until tender and a thermometer inserted in the middle of the meat registers at least 190°F.
Remove the roast from the pot and shred the meat.
Return the shredded meat to pot. Stir to coat.
Store the finished pork roast in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Makes 11 cups.
Loading...