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italian-seasoned pork roast

(2 ratings)
chicagolandia avatar
Recipe by
Annie Leon
@chicagolandia
South Elgin, IL

I've adapted this recipe that I received from a friend. Her recipe called for chicken, but when I decided to make it, I had pork on hand - and it's become a huge hit! 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.

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 6 Hr

Ingredients For italian-seasoned pork roast

  • 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
    water
  • 1/8 c
    parsley flakes

How To Make italian-seasoned pork roast

  • 1
    Marinade 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.
  • 2
    Remove roast from marinade, drizzle with olive oil and rub seasoning packet onto roast. Rub garlic onto roast. Top with parsley.
  • 3
    Add 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.
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