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Italian Roast Pork

Slow-cooked Italian Pork is a great thing to make to feed yourself all weekend. There’s 2 well-known hoagies with  You can find both types in Philly, one at Tony Lukes and the other at DiNic’s. If you get a big enough shoulder or loin, you can cut the meat in half, slice half for one day and let the rest slow cook for pulled pork the next.

Tommy Dinic's Italian Roast Pork with Broccoli Rabe
Tommy Dinic's Italian Roast Pork with Broccoli Rabe


  • Medium Pork Shoulder or Pork Loin
  • 2 Heads Garlic, minced
  • 1 Medium Onion, minced
  • 3 Tbsp Fresh Oregano, roughly chopped
  • 3 Tbsp Fresh Basil, roughly chopped
  • 3 Tbsp Fresh Parsley, roughly chopped
  • 2 Tbsp Fresh Rosemary, roughly chopped
  • 1-1/2 Tbsp Fresh Cracked Sea Salt
  • 2 Tbsp Fresh Ground Black Pepper
  • 1 Cup Beef Broth
  • 3 Tbsp Olive Oil
  • 1 Tbsp Liquid Smoke
  • 2 Tbsp Worchestershire Sauce
  1. Mix Garlic and all Dry Seasonings together and rub on lighty oil Pork.
  2. Add remainder of ingredients along with Pork into slow cooker.
  3. Cook on HIGH for 1 hour.
  4. Turn down to LOW and allow to cook for 2 to 4 hours until Pork is thoroughly cooked, 150F.
  5. You can now finely slice the pork thinly or allow to cook another 1 to 2 hours until it shreds easily using forks for a Pulled Pork sandwich.
  6. Return pork back to slow cooker to allow to baste in the juices while serving.
  7. Serve with Thick cuts of Sharp Provolone Cheese and Broccoli Rabe or Onions, Peppers, and Mushrooms.

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