I love making slow cooker meals on Sundays. There’s just something about throwing a bunch of stuff together, set it on low and let it cook and simmer all day long. We’re always busy during the week with working, cheerleading, PTO and everything else that when the week ends roll around, we like to relax and try to take it easy.
We all loved this meal and it made enough for dinner and 2 lunches plus a large container to freeze for another time. The pork is tender and sauce is full of flavor. I served it over rigatoni but the next time, I’ll be serving it over polenta.
2 Tbsp olive oil
2 lb boneless pork shoulder roast, rolled and tied
salt and fresh ground pepper
1 medium onion, chopped
4 large garlic cloves, minced
2 Tbsp dried oregano
28 oz can tomato puree
28 oz can Italian peeled tomatoes, drained and chopped
pinch of crushed red pepper
1/2 cup chopped fresh basil
In a large skillet, heat the oil over medium heat. Season the roast with salt and pepper. Brown it on all sides and then place in a large slow cooker.
In the same skillet, add the chopped onion and cook until tender and golden approximately 10 minutes. Add the garlic and oregano. Add the tomato puree, chopped tomatoes, a pinch of salt and crushed red pepper. Stir well and then pour into the slow cooker. Cover and cook on low for 5 to 6 hours or until the pork is very tender.
Remove the meat to a cutting board and shred with two forks into bite-sized pieces. Return to pork to sauce and reheat. Stir in the basil and scoop over cooked pasta.
Source: The Italian Slow Cooker Cookbook