This post is the first in a series about my upcoming trip to the Tuscan countryside and Vinci, Italy — the birthplace of Leonardo da Vinci and home of DaVinci Wine. The trip is sponsored by DaVinci Wine as part of their Storyteller Experience, but all opinions and recipes are, as always, my own.

There are few things more comforting than coming home after a cool autumn day spent raking leaves or hiking to find your kitchen filled with the warm, savory aroma of a slow-braised roast. Picture a pork roast simmering slowly in a rich sauce of sun-dried tomatoes, Chianti, and garlic until it becomes so tender that a fork’s approach causes it to fall apart into the olives and capers you added for flavor. This Slow-Cooker Italian Pork proves my belief that a slow cooker is only as good as the ingredients and care you put into it.

Like so many Italian-inspired dishes, this recipe isn’t complicated — it’s about taking time and doing things well. Skipping small steps may save time, but the extra effort of browning the roast and sautéing the aromatics pays off in depth of flavor. You could dump everything into the slow cooker and get an edible result, but searing the meat, reducing the liquid briefly to capture the fond (those caramelized bits in the pan), and then pouring that concentrated mixture over the roast will give you a far better final dish.

Cook’s Notes

• Trim excess fat from the roast before browning to avoid having to pick away chewy bits after cooking.
• I like to add whole olives so they’re visible in the finished dish. If you prefer a more uniform texture, roughly chop them before adding.
• Always drain and rinse capers before using. The brine they come in is flavorful, but would make the dish overly salty if added along with the capers.
• Chianti is my wine of choice for this recipe. It’s not only drinkable — it enhances the dish. Serve the finished pork with a glass of Chianti alongside the meal.
• Serve ideas: over pasta, polenta, or rice; stuffed into baked potatoes with cheese; or spooned over mashed potatoes or polenta for a cozy meal.

Slow-Cooker Italian Shredded Pork

Rebecca Lindamood

Print Recipe
Pin Recipe

Ingredients

  

• 3 to 4 pound boneless center cut pork loin, trimmed of excess fat.
• salt and pepper
• 1 tablespoon vegetable or olive oil
• 2 large onions peeled, trimmed, and diced
• 6 garlic cloves peeled and minced
• 2 cups chicken stock or broth
• 1 cup Chianti
• 1 can (14.5 ounces) or 1 1/2 cups fire-roasted diced tomatoes
• 1 jar julienne-cut sun-dried tomatoes with herbs packed in oil 8.5 ounces
• 6 strips jarred roasted red peppers
• 1 jar green olives with pimientos 5.75 ounces, drained
• 1 jar capers 3.5 ounces, drained and rinsed

Instructions

 

• Season the trimmed pork roast generously with salt and pepper. Heat oil in a heavy skillet over high heat and sear the roast on all sides until browned. Transfer the roast to the slow cooker. Reduce the pan heat to medium-low, add the onions and garlic, and sauté until fragrant. Add the chicken stock, Chianti, fire-roasted tomatoes, sun-dried tomatoes with their oil, roasted red peppers, green olives, and drained capers. Raise the heat to high and bring the mixture to a boil, scraping the pan to loosen any browned bits. Let boil for one minute, then pour the mixture over the pork in the slow cooker. Cover and cook on HIGH for 4 to 5 hours or LOW for 6 to 8 hours. Carefully transfer the pork to a rimmed plate and shred with two forks, then return the shredded pork to the slow cooker and toss to combine.
• Serve the shredded pork over pasta, polenta, rice, or mashed potatoes. It also works well stuffed into baked potatoes with cheese.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.

Did you make this recipe?

Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!

I’m thrilled to share that I’ll be traveling to Tuscany next week as part of the DaVinci Storyteller Experience. I feel fortunate to be one of four bloggers chosen to explore the Tuscan countryside, learn the stories behind DaVinci wines, and meet the people who make them — from winegrowers and winemakers to cheese and prosciutto producers, local chefs, and agronomists. We’ll visit vineyards and local landmarks and experience Chianti and Pinot Grigio where they’re made.

From the region’s rich history to its viticulture, I can’t wait to soak up Tuscany — both figuratively and literally. Follow along as I share photos from the trip on Instagram using the hashtags #DavinciStoryteller and #FWFTravels.

Check out these beautiful posts from my fellow Storytellers:

Wild Mushroom Tomato Sauce from Kitchen Konfidence

Kale Ricotta Cavatelli from FixFeastFlair

Zhoug Risotto with Fresh Tomatoes, Onions, and Za’atar from My Name is Yeh

I’m so excited to travel to Tuscany with such talented people.

Disclosure: DaVinci provided the trip and activities in Italy. I am not otherwise compensated for this post; all opinions and recipes are my own.