This easy recipe for slow cooker red wine pork roast cooks low and slow all day in a spiced wine bath for a rich and flavorful dinner. It’s the perfect cold weather comfort food!
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Why we love this recipe
To be perfectly honest, pork and I are usually not friends. It’s delicious and I will happily eat it when someone else makes it, but I have made more dried out pork dinners than I care to admit (and oh, the patience of the Southern husband!).
So this is where the magic of the slow cooker comes in. Through the wonder of cooking everything low and slow all day, it transforms pork into delicious tenderness – even I can’t mess this pork recipe up!
And with this particular recipe, this slow cooker pork roast is simmering in a lovely riched spiced red wine sauce that will fill your kitchen with a heavenly aroma.
And to make it ever more wonderful, the pork gets shredded into lovely bite-sized pieces that holds that delectable sauce in every nook and cranny. Have I convinced you yet?
Ingredients you need
Ingredient notes and substitutions
- Pork Roast: There are a few different kinds of pork roasts out there. For this recipe, we recommend a boneless pork shoulder or a boneless pork loin, and pick out one that has a generous amount of fat on it. These two cuts work super well in the slow cooker, especially when they are shredded and soak up the sauce. Be careful not to get a pork tenderloin…this is a much leaner cut of pork and will dry out in the slow cooker. (It’s amazing for this pork tenderloin medallions recipe though!)
- Red Wine: We usually use a Pinot Noir for this recipe since that’s what we have around the house, but any variety of red wine will work.
- Mustard: We love the gentler flavor of grainy mustard for this recipe, but regular yellow mustard or Dijon mustard will also be fine.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: Pour some canola oil in a skillet or a large heavy pot and turn the heat to high. When the oil is hot, season your pork roast with salt and pepper and carefully place it in the pot. Sear it for five minutes on each side.
STEP 2: Transfer your beautifully seared pork roast to your slow cooker.
STEP 3: Add a peeled and chopped sweet onion to the pot and cook the onion over medium high heat until it begins to soften, about two to three minutes.
STEP 4: Add some oregano and cinnamon and cumin and some red wine and let all that deliciousness simmer for a few minutes.
STEP 5: Pour the red wine sauce over your seared pork roast.
STEP 6: Add some crushed tomatoes and a little mustard, give everything a good stir and put the lid on your slow cooker. Set it to cook on low for 8 hours, and go take a nap, fold some laundry, read a great book…dinner is now cooking itself!
STEP 7: After 8 hours are up, scoop your pork roast out of the sauce, pop it on a cutting board and shred it into bite-sized pieces. You can do this with two forks (it’s going to fall apart easily) or if you are like the Southern husband, you can break out some special shredding claws.
STEP 8: Meanwhile back in the slow cooker, you can either leave the sauce as is, or if you want to thicken it up you can whisk in some flour (we recommend Wondra flour for this – it is extra fine and perfect for sauce thickening). Then scoop your shredded pork back into the slow cooker, stir it around in the sauce, season it up with some salt and pepper if you think it needs it…and dinner is ready!
Recipe FAQs
Technically no, although it will almost fall apart on its own after slow cooking for so long. We find that shredding it and dunking it back in the sauce adds a lot in terms of tenderness and flavor though!
If you are in a hurry you can put the roast in the slow cooker without browning it, but taking the time (only ten minutes!) to get that lovely sear will add a lot to the flavor.
While cooking will dissipate most of the alcohol, some of it will still be there. If you prefer, you can swap in chicken broth…the flavor will be milder, but the spices will still liven things up!
Pop your question in the Comments section below and I will answer pronto!
Want to round out your meal?
This pork in wine sauce deliciousness is begging to be served over something…I’ve ladled it over rice, pasta, grits and even carrot mashed potatoes!
And for dessert, a nice light sorbet is just the ticket.
Other pork recipes we love
Looking for more slow cooker inspiration? Here is our complete collection of slow cooker recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Slow Cooker Red Wine Shredded Pork
This easy recipe for slow cooker red wine shredded pork cooks low and slow all day in a spiced wine bath for a rich and flavorful dinner. It’s the perfect cold weather comfort food!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
- Category: Dinner
- Method: Stovetop, Slow Cooker
- Cuisine: American
Ingredients
- ¼ cup olive oil
- 1 three pound boneless pork shoulder
- Salt and pepper
- 1 sweet onion, peeled and chopped
- 1 tablespoon oregano
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- ¾ cup red wine
- 1 28 ounce can crushed tomatoes with their juice
- 2 tablespoons grainy mustard
- 1/2 cup flour (optional)
- 2 ounces shaved parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Pour oil into heavy deep skillet and heat over medium high. Season pork on all sides with salt and pepper. Using tongs, place pork in skillet and brown for about five minutes on each side. Place pork in slow cooker.
- Add onions to skillet and stir until just softened, about 2-3 minutes. Add oregano, cinnamon and cumin and stir until mixed. Carefully pour in red wine and simmer for a minute or two. Pour the contents of the skillet over the pork in the slow cooker.
- Pour the tomatoes over the pork, and stir in the mustard. Give everything a stir and cover. Cook on low for 8 hours.
- Remove pork and shred into bite size pieces, throwing away any fat or gristle.
- Scoop any obvious fat off the top of the tomato mixture left in the slow cooker and stir the shredded pork back in. Taste and add salt and pepper as needed. If you want to thicken the sauce a little, whisk in some flour and let it simmer for a few minutes.
- Serve over pasta, rice, grits or polenta and garnished with parmesan cheese and parsley. If you have any leftovers this also makes a great sandwich filling!
Notes
-
- Pork Roast: There are a few different kinds of pork roasts out there. For this recipe, we recommend a boneless pork shoulder or a boneless pork loin, and pick out one that has a generous amount of fat on it. These two cuts work super well in the slow cooker, especially when they are shredded and soak up the sauce. Be careful not to get a pork tenderloin…this is a much leaner cut of pork and will dry out in the slow cooker.
-
- Red Wine: We usually use a Pinot Noir for this recipe since that’s what we have around the house, but any variety of red wine will work.
-
- Mustard: We love the gentler flavor of grainy mustard for this recipe, but regular yellow mustard or Dijon mustard will also be fine.
Carol says
I’d like to cook this in the oven. How would this recipe translate to the oven? Sear first then maybe 300 degrees for 3-4 hours?
Hi Carol! I’ve never done this one in the oven, but I would suggest yes, sear it first, then cook it in a covered pot (like a Dutch oven) at 325 for 3 to 4 hours – I would check it after 3 with a meat thermometer (it should read 145). Hope this helps! If you try it this why, it would be great if you could come back and let us know how it came out! :)
Stella says
This came out so rich and scrumptious! So easy and amazing results!
I do love an easy reliable slow cooker recipe! Glad this one worked for you too. :)
Alice says
Just made this today – so flavorful and delicious! I opted not to thicken the sauce, and mixed in a package of egg noodles. Even the 3 year old cleared her plate!
Alice! Thank you so much for this – I always say if the little kids like it, it’s got to be good! :). Love your egg noodles addition!
Theresa Murphy says
Look at all that porky goodness! I bet that would make an awesome big ole open-faced sandwich. I’m envisioning a slab of hearty bread, sliced thick, piled high with this pork, some cheese and a few minutes under the broiler to get the cheese melty. Grab a knife and fork and get down to business! Thanks for another great one, Kate!
And thank YOU for another great spin on one of our faves! (I never thought I would be saying that about a pork recipe!) :)