Crockpot Italian Shredded Pork

I am absolutely in love with the crockpot. Having dinner waiting for me when I get home after a long day couldn’t get any better. And this recipe is delicious! Reminds me a lot of Italian Sausage and Peppers.

For Christmas, Joe got me a Groupon to Omaha Power Yoga. I’ve done yoga off and on in the past, but these classes have challenged me to a new extreme. I have loved the challenge and the ability to get more personal instruction on how to get better. If you are in the Omaha area, I recommend giving it a try. I can tell you I am more sore and sweaty (TMI?) from these classes than when I go to weight-lifting classes at the gym.

The only thing that I dislike is that I get home much later in the evening when I take these classes (since they are after work). The other night I went to class and was so glad to have this pork ready when I got home. I just had to roast some green beans and zucchini in the oven and we were ready for dinner.

I definitely recommended browning the pork and cooking the veggies before putting them in the crockpot to give it a little more flavor. I did this the night before so in the morning all I had to do was set the crockpot to low. You could add other spices, like basil or oregano, to spice it up a bit. Enjoy!

Crockpot Italian Shredded Pork

Serves 4-6
Prep time 20 minutes
Cook time 8 hours
Total time 8 hours, 20 minutes
Dietary Gluten Free
Meal type Main Dish
Region Italian
Slow-cooking in the crockpot all day brings out all of the deliciousness of this pork dish filled with Italian flavors.

Ingredients

  • 2lb Pork Roast
  • 1 Green Bell Pepper (diced)
  • 1 Red Bell Pepper (diced)
  • 1 stalk Celery (diced)
  • 3/4 teaspoons Fennel Seeds
  • 3 Garlic Cloves (minced)
  • 28oz Canned Diced Tomatoes
  • 1/2 cup Dry Red Wine
  • 1 sprig Fresh Rosemary (minced)
  • 1 sprig Fresh Thyme
  • Olive Oil or Coconut Oil
  • Salt and Pepper

Directions

Step 1
Heat olive oil or coconut oil in a large pan over medium high heat. Salt and pepper the pork roast. Brown pork roast on all sides and place in crockpot.
Step 2
Heat more oil if necessary in same pan and reduce the heat to medium. Add diced bell peppers, celery and fennel seeds and cook until softened, about 5 minutes. Add minced garlic cloves and fresh rosemary and cook another minute.
Step 3
Add in red wine and scrape bottom of the pan to get all the yummy browned bits. Let reduce by half for about 3-5 minutes more.
Step 4
Pour veggies and wine over pork in crockpot and add diced tomatoes and thyme sprigs. Season with salt and pepper. Set your crockpot to low and cook for 8 hours or until pork is cooked through.
Step 5
Remove pork from the crockpot and shred with two forks. Skim any fat off of the sauce (if there is a lot) and remove the thyme stems. Return the pork back to the pot, stirring to coat. Eat up!
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