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.
- 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
How to Make Italian-Seasoned Pork Roast
- 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.