Do I have to shred the pork?

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!

What happens if you don't brown the meat before it goes in the slow cooker?

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.

Does the red wine cook off in the slow cooker?

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!

Have a question that I didn't cover?

Pop your question in the Comments section below and I will answer pronto!

Slow Cooker Red Wine Pork Roast: Delicious and Simple

Slow Cooker Red Wine Shredded Pork

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6 1x
Category: Dinner
Method: Slow Cooker, Stovetop
Cuisine: American

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://www.framedcooks.com/slow-cooker-red-wine-shredded-pork/