“Italian BBQ” pork roast

I saw this recipe in the Kansas City Star.  It didn’t work so well in the oven, so I moved it to the slow cooker where its really sings to your taste buds.  You may never want to eat pork roast any other way again.

Use one of your boneless pork roasts ( remember that whole shoulder you bought and split up)  4-5 lb size.


2 tsp kosher salt,  5 cloves crushed garlic,  5 Tbs whole fennel seed,  1 tsp ground sage, 1 tsp ground thyme, and 1 1/2 tsp dried oregano

With a sharp knife, score the entire outer surface of your roast  in a diamond pattern, make cuts about 1 inch deep.

Scored port roast

Coat the roast with a thin layer of olive oil so your herb mixture will stick.  Rub the herb mixture over the entire surface of the roast, especially into the  cuts you made.  Use all the rub…all of it.

Place the roast into your slow cooker.

Pork Roast with Herb Rub

Combine 1/2 cup red or white wine, 1/2 cup balsamic vinegar, and 1/2 cup chicken broth.  Add this to cooker, but do NOT pour over the roast.  You want the herbs to stay put.

Cook on low for 8-9 hours until fork tender.

Italian BBQ Pork Roast

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