Slow-Cooker Italian Pork Shoulder with Rosemary Potatoes
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An easy Italian-inspired recipe for savory, fall-apart pork braised in the slow cooker with potatoes, rosemary and tomatoes.
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!
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.
Since then, I’ve relied on sturdy Dutch ovens to braise and slow-cook hearty cuts of meat like this beef short ribs recipe 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!
Slow-Cooker Italian Pork Shoulder with Rosemary Potatoes
Ingredients
- 3½ 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.
- 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.
Notes
- 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 per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Really ?? Who doesn’t put at least 1/5 of a cup of broth. I just put the ingredients and substituted can of tomatoes with actual tomatoes and i’m freaking out i’ll have q burnt mess
Hi Cat, In a slow cooker, water vapor condenses on the lid and drips right back into the pot. So the dish ends up with nearly all of the liquid it started with, plus any juices released from the food. But if you’re starting with fresh tomatoes rather than the canned ones I call for in the recipe, you can lift the lid and add about 1/2 cup of broth or water.
I’m going to try this tomorrow. Going through it, and see that you don’t put any water in? Does it not go dry due to the tomatoes?
Rob, I’m glad you’re cooking this today! If you’re using a Crock Pot type slow cooker, you shouldn’t need to add any more liquid because the steam created inside will accumulate into the sauce. If you’re cooking in a Dutch oven, you can check the progress about halfway through, and add some water or broth if you think it looks dry.
100% perfect. I put no additional water in. (400gr of chopped tomato). And it was ‘wet’ enough. Really easy to do. (I did it in a Ninja 8L multi cooker)
It looks so good!! Thanks for sharing your pic
Absolutely outstanding. Subbed fresh oregano for rosemary. Added a little extra salt. New family favorite!
This is definitely a make again recipe. Everyone loved it.