Barefeet in the Kitchen · by Mary Younkin★ 4.3 (3)
Italian Pork Roast with Red Wine
NUTRITION · PER SERVING490M COOK
CAL 15%·PRO 41%
CARBS 6G8% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 22G65% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, fall-apart pork shoulder roasted slowly with herbs, onion, and red wine. It's deeply flavorful and yields many servings, perfect for feeding a crowd.
mainitalianroastpork🫕 dutch oven⏲️ slow cooker🔥 ovendairy freegluten free
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 5 pound pork shoulder or butt roast
- 2 medium size onions (very thinly sliced)
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ cup water
- 1 cup red wine
At a glance
PER SERVING · TIME 490M
CAL 15%·PRO 41%
CARBS 6G8% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 22G65% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h
- Sodium
- 1193mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 54mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.