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Slow-Cooker Italian Pork Shoulder with Rosemary Potatoes

4.82 from 43 community reviews

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An easy Italian-inspired recipe for savory, fall-apart pork braised in the slow cooker with potatoes, rosemary and tomatoes.

Braised pork and potatoes in a serving bowl with a spoon and rosemary sprig on top.

If you’re a fan of all things low and slow, serving fork-tender, slow-cooked pork shoulder will make you and everyone you cook for really happy.

Make this savory, hearty dish in an electric slow cooker, using simple ingredients including pork shoulder, potatoes, fresh herbs and tomatoes.

It’s a dish that defines what I think is the magic of a slow cooker — transforming a handful of ingredients into something delectable. Plus it leaves you hands-free and your house smelling amazing!

Pork stew with potatoes in a slow cooker pot.

When we start craving more soul-satisfying, cozy cooking during fall and winter, it’s hard to top the convenience of using a slow-cooker for braising meat or making delicious stews and chilis, leaving you the freedom to get on with other things in your day.

I’ve only recently jumped back on the slow-cooker train. The last time my family moved from one state to another, I had to do a big purge of the kitchen and my old slow-cooker didn’t come along.

Braised pork and potatoes in a serving bowl with a spoon and rosemary sprig on top.

Since then, I’ve relied on sturdy Dutch ovens to braise and slow-cook hearty cuts of meat like beef short ribs and pork shoulder.

Because browning meat before slow cooking creates deep, layered flavors,  I think it’s totally worth the extra step. The ability to do so in one pot makes it so much easier.

  • Like all hearty braised dishes, this pork tastes even better one or two days later.
  • Serve with a simple salad and don’t forget crusty bread to soak up all the tasty sauce!
Italian Slow Cooker Pork with Rosemary Potatoes

Slow-Cooker Italian Pork Shoulder with Rosemary Potatoes

Karen Tedesco
A simple Italian-inspired recipe for savory, tender pork braised in the slow cooker with potatoes, rosemary and tomatoes.
Print Pin
4.82 from 43 community reviews
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Meat
Cuisine Italian
Servings 6 servings

Ingredients

  • pounds boneless pork shoulder roast, trimmed of excess fat and cut into 2 equal pieces
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil
  • 1 bay leaf
  • ½ teaspoon fennel seed
  • ½ teaspoon crushed red chili
  • 5-6 garlic cloves, smashed and roughly chopped
  • 1 yellow onion, peeled and sliced
  • 1 ½ pounds yellow potatoes, cut into 1 1/2-inch chunks
  • 1 15-ounce can chopped tomatoes
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley

Instructions 

  • Season the pork evenly with the salt.
  • Heat your slow cooker insert over medium-high heat on the stovetop for 1 minute. Add the oil and swirl to coat the pan. Sear the pork in two batches until browned on all sides. If your pot isn't stove-top safe, use a large skillet to sear the meat. Transfer the browned meat to your slow cooker.
  • Add all the remaining ingredients except the parsley, nestling the potatoes in and around the pork. Cover and cook on low 8 hours, or on high for 4 hours.
  • Transfer the pork to a cutting board and slice into bite size-chunks. Add to a serving dish with the potatoes and vegetables.
  • Skim the fat from the juices in the pot with a spoon or fat separator and pour over the pork. Sprinkle with the rosemary and parsley and serve.

Karen’s Notes and Tips

  • If you don’t have a slow cooker, use a Dutch oven instead. Sear the pork as in step 1, then add everything except the parsley to the pot. Bake in a 300 degree oven 3-4 hours, until the meat is very tender.
  • Like all hearty braised dishes, this pork tastes even better one or two days later. Serve with pasta, polenta or on a tortilla for a delicious taco.
  • Serve with a simple salad and don’t forget crusty bread to soak up all the tasty sauce.

Nutrition

Calories: 360kcal | Carbohydrates: 23g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Sodium: 797mg | Potassium: 1072mg | Fiber: 3g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 3mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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2 Comments

  1. Carolyn Dowd Fitzpatrick says:

    5 stars
    Absolutely outstanding. Subbed fresh oregano for rosemary. Added a little extra salt. New family favorite!

  2. 5 stars
    This is definitely a make again recipe. Everyone loved it.