Italian-Seasoned Pork Roast
I love how well the flavors with with the pork, and the leftover roast makes the perfect filling for some tacos served Mexican style (cilantro, a dash of lime, and finely chopped onions). Another leftover idea: Italian Pork Sammies. Just lightly shred the meat, heat through, and serve on a French roll topped with some provolone or mozzarella, roasted red bell pepper strips, and shredded lettuce. Lean, flavorful, and easy on time and money.
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- 3 1/2 lb
- bone-in pork roast
- 1 1/2 c
- italian dressing mix, divided
- 3 Tbsp
- olive oil
- 1 pkg
- white wine and herb season mix
- 1 Tbsp
- minced garlic
- 1 c
- 1/8 c
- parsley flakes
1Marinade pork roast (this recipe works very well with tougher cuts of meat, as we'll be cooking it low and slow) in 1 C. Italian dressing for 4 hours to overnight.
2Remove roast from marinade, drizzle with olive oil and rub seasoning packet onto roast. Rub garlic onto roast. Top with parsley.
3Add roast to crockpot, add water and 1/2 C. italian dressing and cook over low for 6-8 hours, until meat is falling off the bone tender.
Serve with garlic mashed potatoes, roasted veggies, and salad.