Crockpot Italian Shredded Pork

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 8:0 h
  • Ready In : 8:20 h
  • PrintFriendly and PDF


  • 2 lbs pork roast
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 stalk celery, diced
  • 3/4 tsp fennel seeds
  • 3 garlic cloves, minced
  • 28 oz canned diced tomatoes
  • 1/2 cup dry red wine
  • 1 sprig fresh rosemary, minced, 1 sprig fresh thyme
  • salt/pepper, coconut oil/olive oil


Step 1

Heat olive oil or coconut oil in a large pan over medium high heat. Salt and pepper the pork roast. Brown pork roast on all sides and place in crockpot.

Step 2

Heat more oil if necessary in same pan and reduce the heat to medium. Add diced bell peppers, celery and fennel seeds and cook until softened, about 5 minutes. Add minced garlic cloves and fresh rosemary and cook another minute.

Step 3

Add in red wine and scrape bottom of the pan to get all the yummy browned bits. Let reduce by half for about 3-5 minutes more.

Step 4

Pour veggies and wine over pork in crockpot and add diced tomatoes and thyme sprigs. Season with salt and pepper. Set your crockpot to low and cook for 8 hours or until pork is cooked through.

Step 5

Remove pork from the crockpot and shred with two forks. Skim any fat off of the sauce (if there is a lot) and remove the thyme stems. Return the pork back to the pot, stirring to coat. Eat up!

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