Crock pot porketta roast is made with simple ingredients, yet it's big on flavor. Juicy Italian pork is fall-apart tender. This slow cooker Italian pork roast is easy to make and will be a new family favorite!
What is Porketta Roast?
Traditional Porketta (also spelled Porchetta) is an Italian seasoned pork roast. It is typically made by deboning a whole baby pig, stuffing it with herbs, rolling it and roasting or grilling it.
I could not fit a whole pig in my slow cooker, so I made some modifications.
This bone-in roast is slathered with garlic and dried herbs. I also make some slits in the roast and make sure to get some of the wonderful seasonings in the crevices.
There is a bit of prep work involved to make this porketta roast recipe, but once the crock pot pork roast is set, I go about my day and take in the wonderful smell of garlic and herbs.
If you are a fan of Italian pork recipes, you might also like my Stuffed Pork Chops Italiano and these Pan Seared Pork Chops Caprese.
Ingredients Needed for Italian Pork
- Pork Roast – There are several types of pork roast that can be used for slow cooker pork. See our full list below.
- Spices – Traditional Italian spices like rosemary, oregano and fennel seeds will provide the slow cooker pork roast with lots of flavor. You can also use an Italian seasoning blend.
- Fresh Garlic – Fresh garlic has a vibrant flavor that's preferred to jarred garlic.
- Olive Oil – I use extra virgin olive oil for both the rub and for browning the Italian pork.
- White Wine – The wine doesn't have to be expensive but should be one you enjoy drinking.
- Chicken Broth or Stock – Use homemade or storebought broth or stock.
Types of Pork Roast Cuts
Several different types of pork roasts can be used in this crock pot pork roast recipe. You can use a bone-in or boneless roast. A roast with a bone will take a bit longer to cook but will have some extra flavor. Here are the main roast cuts.
- Pork Loin Roast - This is a leaner cut of meat. The centercut loin roast (also called pork rib roast) is the leanest but also most tender and of course most expensive pork cut. Many times the roast will be rolled and tied up with some fat on the outside. I prefer to use a bone-in pork loin roast as a boneless pork roast can be a little less juicy.
- Pork Butt or shoulder - Both these roasts come from the pork shoulder and are well marbled. These cuts can be quite tough so they need long slow cooking to break down the muscle. You can also find these roasts tied together. Slow cooking this cut will produce the most tender meat and fall-apart pork.
- Pork Tenderloin - I don't recommend using this cut for this recipe as it is lean and boneless. They cook quickly so keeping it for hours in a crockpot might overcook it. It is also a more expensive cut where you don't want to ruin it by overcooking. I like to roast a pork tenderloin quickly in the oven instead.
How To Make Slow Cooker Porchetta
- Put all the herb rub ingredients in a small food processor (or chop by hand) and process until the consistency of a paste making sure to scrape the sides of the bowl. Add a spoon or two of water if the rub is too dry. With a knife, make several one inch slits in the pork roast and stuff some of the rub in these spaces with a spoon or your fingers. Slather half of the remaining rub on the roast.
- In a large skillet or Dutch oven, heat the oil on medium high and brown the roast on all sides making sure it does not burn. Remove the roast and put in teh bottom of the slow cooker.
- Spread the remaining rub on top of the roast. Add wine and broth to the pan the roast was in to deglaze. Bring to a boil and simmer for 2 to 3 minutes. Pour the liquid onto the roast. Set the crockpot on high and cook for about 6 hours or until roast is very tender. If you prefer to cook on low, it will take 8-10 hours.
- Porketta Roast can be pulled out of the crock pot, sliced and put back in with juices if desired. Keep slow cooker heat on warm only so the roast doesn't overcook.
How to Slice the Pork Roast
If you are using a loin roast, slice the meat against the grain and remove the bone (if you have one). Depending on how long you cook the roast, the meat will start to fall apart. If you like more concrete slices, you can cook the roast a bit less to hold its shape.
For a pork butt or shoulder cut, the roast is more likely to fall apart. For this cut, shredding with two forks works well.
The delicious pork can be served right after cutting with some juice on top, or it can be put back in the slow cooker. Make sure to keep it on warm or very low so it doesn't overcook.
What to Do with Leftover Italian Pork
The best part of this meal is the leftovers. Store any leftovers with the juice in an airtight container in your refrigerator. If you make this crock pot pork roast, make sure you hoard some for the next day. It is great on a hoagie roll. I love making my famous Philly Pork Sandwich with roasted red peppers and broccoli rabe. But you can also put it on tacos or a salad. It would also be great on a grilled provolone cheese sandwich!
Equipment
I prefer a basic Crock- Pot Manual Slow Cooker to cook all my slow cooker recipes in. They are economical and I've had several that last years and years. If you want something a little more sophisticated and programmable, this Crock- Pot Cook and Carry Slow Cooker is a great option also. I am not into a lot of bells and whistles but if you are, there are so many great choices available.
FAQs
Cook for about 6 hours on high or 8 to 10 hours on low. Times can vary depending on the size and cut of the roast. It also depends if you like the pork in slices or more of a pulled pork texture. The best thing to do is check it an hour before pulling it out. Once you cook this, you'll get the hang of it.
I keep mine on when searing the roast but take it off before it goes in the crock pot. If you don't mind the pork falling apart, you can remove it before it goes in the slow cooker. If you want the roast to stay together for concrete slices, then you can keep it on until it's fully cooked.
Sure, use what you like. If you use fresh herbs, you will need to adjust the amount and use a little extra because they are not as concentrated as dried herbs.
I like to do this because it browns the outside and keeps the juices in the pork roast. If you skip this step, you might lose some flavor.
Serving Suggestions
This Italian style pork roast goes great with all kind of potatoes, simple green beans, a side of broccoli, long grain rice and salads. These are some of my favorite side dishes to serve with this fall- apart pork.
- Oven Roasted Baby Potatoes
- Crispy Oven Fried Zucchini
- Roasted Cranberry Glazed Brussels Sprouts
- Oven Roasted Asparagus with Lemon Zest
- Air Fryer Spaghetti Squash
More Slow Cooker Recipes
- Slow Cooker Shredded Beef and Beer Sliders
- Sunday Pot Roast in the Crock Pot
- Honey Garlic Meatballs - Oven or Slow Cooker from Restless Chipotle
- Slow Cooker Paprika Chicken Recipe from Food Fanatic
- Crock Pot Shredded Chicken Tacos
- Slow Cooker Baby Back Ribs
- Slow Cooker Pork Chops with Garlic and Brown Sugar
If you like this Porketta Roast, please leave a 5-star rating.
RECIPE
Crockpot Porchetta
Ingredients
Rub ingredients:
- 1 Tablespoon dried rosemary
- 1 Tablespoon kosher salt
- 1 Tablespoon dried oregano
- 1 Tablespoon dried fennel seed
- ½ Tablespoon onion powder
- ¼ teaspoon red pepper flakes
- 6 to 8 cloves garlic
- 2 Tablespoon olive oil
Roast:
- 4 pounds pork roast
- 2 Tablespoon canola oil
- ½ cup white wine
- ½ cup chicken broth
Instructions
- Put all the herb rub ingredients in a small food processor (or do by hand) and process until the consistency of a paste making sure to scrape the sides of the bowl. Add a spoon or two of water if the rub is too dry. With a knife, make several one inch slits in the pork roast and stuff some of the rub in these spaces with a spoon or your fingers. Slather half of the remaining rub on the roast.
- In a large fry pan or Dutch oven, heat the oil on medium high and brown the roast on all sides making sure it does not burn. Remove the roast and put in a large crockpot.
- Spread the remaining rub on top of the roast. Add wine and broth to the pan the roast was in to deglaze. Bring to a boil and simmer for 2 to 3 minutes. Pour the liquid onto the roast. Set the crockpot on high and cook for about 6 hours or until roast is very tender. If you prefer to cook on low, it will take 8-10 hours.
- Roast can be pulled out of the crock pot, sliced and put back in with juices if desired. Keep slow cooker heat on warm only so the roast doesn't overcook.
Nutrition
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Barbara Bakes
This looks so yummy! I can just imagine the wonderful smell all day long.
Cathy
This looks so delicious. Great combination of herbs and spices in the rub. Whatever would we do without our crockpots?
Barbara
That pork looks delish. I really love your Jersey dishes. We spent a few days there one summer visiting friends and it was great. I have to go back again as a grownup (I mean without children).
Patsyk
I love that herb rub! I can almost smell it cooking now! Nice work!
kat
oh this is wonderful, I'm bookmarking it for a nice snowy sunday
Aggie
Oh Lisa, my mouth is watering! This sounds fantastic, especially thinking about those leftovers with some broccoli rabe on a sandwich!!
Emily
Lisa your roast looks so good! I can just imagine how your house smelled! Love it!
I have been thinking about joining the Barefoot bloogers . . . I love Ina's recipes . . . but since I am going to school time is an issue . . . we will see! I can't wait to see more!
Maria
I love all of the herbs here!
Allie
Wow that looks delicious, I bet it smells like heaven with all the herbs!
Dawn
I can smell that rosemary cooking away!
This was creative dish that really reminds me a classic comfort food for those cold months.
Kuckie
YUM!!! Nice blog, yummy-looking food...and thanks for popping in on my little corner of the world!!
giz
I have to admit it - I have never made a pork roast before. This really looks appetizing and things that smell good get my vote.
biz319
That looks great! Although I've had no luck with crockpots - I even have a Rival brand that goes to 10 hours, but it still looks stuff too fast. 🙁
Candy
Love the green rub! I need to use my crockpot more.
Lucy
Porchetta... geesh I don't think I've heard that word in ages!! Thanks for the memories that have returned 😉 and that looks sooooo good!
Pork & broccoli rabe together! Oooooh My, delish!!
Stacey Snacks
Can I come over for a sandwich tomorrow????????
priscilla
yummy, that looks good. the green paste is so neat!
Clumbsy Cookie
That rub is fantastic!!! Look at that color! Oh boy I love any pork dish!
Mary
Looks like it was worth the effort, Lisa. It really does look good.
Bunny
Your making me hungry! I've got boneless pork loin in the freezer, I know it would be better with the bone but i'm gonna try it !
doggybloggy
you could whisper at that meat and it would fall off the bone - this looks delicious - I dont use the crockpot often enough!
Robin Sue
Wow you have my mouth watering! I need to really get my crockpot out now after seeing all these crockpot recipes popping up everywhere. Looks great and I bet you really did enjoy those leftovers- to die for!
Jeff
I was so hoping to see you cram the whole pig in your crockpot. I love the sound of everything in this dish.
JyLnC
This looks fantastic and something this Martha Stewart Challenged chic could prepare. I love my slow cooker.
Amber
Porchetta, gotta love that name. You are still doing the low fat way aren't you. I wish I could but all I see is cream and butter and chocolate and sugar in a recipe and the other pages just get blurry. Maybe I will just stalk what you make, because everything you make makes me want to eat at your house. Would I have to run? I don't like to run.
I hate being a working woman, I can't read all the blogs that I want to as often as I want. Instead I just want to bake and cook and throw parties and do what I want to do. You would be invited to my parties.
Pam
Oh Lisa, this looks amazing. I bet your house smelled so good.
Good luck with your first Barefoot bloggers event. Looking forward to seeing the recipe.
Proud Italian Cook
Oh Lisa, That looks amazing! Can I come for leftovers too??
That Girl
I've never even heard of porchetta - I feel so sheltered.
Mrs. L
Oh I am so going to try this! Actually, I'm going to give the recipe to my husband for one of his "crockpot dinner" nights!
1215656559s20768
This looks fantastic. I bet it is Full of flavor.
Jan
Oh gosh, this looks and sounds fabulicious. I've got to try it, I can just imagine the wonderful smells.
kat
We made this last night & it was incredible & so simple in the crock pot!
Jenns Three Graces
I bought a pork roast at the Philly Italian market already stuffed and seasoned - very reasonable - browned onions and garlic - then the roast and put it in my crock pot with a little water and red wine - whoooeee!!!
pam
Hi this sounds awesome! I have a porchetta boneless 3lbs. Wondering if this will work on it? Help this is dinner tonight! 🙂
M
still making this in 2019!
the best! delicious!!
veenaazmanov
This is a festive dish for sure. Bursting with flavors and spices and looks mouth melting delicious.
Katie
All of the herbs on this roast truly make it amazing! I loved the fragrance when I got home from work, and had this in the crock pot. So good!
Toni
This is packed full of flavors! My family loved this! A new favorite at my house!
Dionne
I've never tried a similar recipe before. Love how special you made this porchetta to be - so unique!