Living high on the hog

Pork roast makes two tasty meals
Rainier Ehrhardt/Staff
Sunday Supper: Italian Pork roast

A roast is a traditional Sunday supper, and this week I'm sharing an Italian version that uses pork instead of the usual beef and cooks up unattended in your slow cooker.


I use a fairly large pork shoulder or butt for the recipe, and then season it well with salt, pepper, chopped fresh rosemary, garlic and olive oil. A little white wine is added to the slow cooker to keep things moist, and then the roast cooks all day.

Alternately, the roast can be cooked in the oven. Just preheat the oven to 325 while you prepare the roast and then place the roast in a large baking dish or roasting pan. Increase the wine to 2 cups and then cover with foil and cook for 21/2 hours. Uncover the roast and cook for 30 minutes more, to allow the meat to brown on the top a little and for some of the juices to cook down.

What's great about this recipe is that it makes enough for two meals. I like to serve it with garlic mashed potatoes and braised broccoli raab on Sunday, then reheat the pork and serve on a crusty baguette with some of the reheated leftover braised broccoli raab and some provolone cheese. I'm including a recipe for the braised broccoli raab after the recipe for the roast.

When the roast is done, the meat will pull apart easily. I take the juices that are left in the slow cooker and chill them so that I can remove the fat and then reheat and use them as an au jus to pour over the meat.


1 3-to 5-pound pork shoulder or butt

Salt and freshly ground black pepper, to taste

1-2 tablespoons chopped fresh rosemary

1 tablespoon minced garlic, about 3 large cloves

1 tablespoon olive oil

1/2 cup dry white wine

2 tablespoons fresh lemon juice

Spray the ceramic crock of a slow cooker with nonstick cooking spray. Set the slow cooker on high while you prep the pork.

Season the pork liberally all over with salt and pepper. Combine the rosemary, garlic and olive oil in a small bowl. Rub the roast all over with the herb mixture. Place the pork in the slow cooker, add the wine and lemon juice and cover and cook on low for 8-12 hours or on high for 6-8 hours, depending on the size of the roast, until meat pulls apart easily. (One way to tell whether it is done is if the bone can be easily removed.)

Remove from the slow cooker, remove the bone and shred the meat. Place the meat on a serving platter. Taste the juices in the bottom of the crock and add salt and pepper if needed. Pour the juices over the meat and serve.

Makes 8-10 servings.

Cooking 101

Broccoli raab is a leafy green vegetable that is also called rapini or broccoli rabe. It's actually not a relative of broccoli, but is related to the turnip.

It is available in supermarkets locally and is used most often in Italian cooking. It is a somewhat bitter green that can be sautéed, braised or roasted.

Sometimes recipes will call for boiling the broccoli raab for several minutes and then draining it well before sautéing it in olive oil with a little garlic, salt and pepper. The initial boiling will mellow its flavor somewhat.


2 bunches broccoli raab, washed

2 tablespoons olive oil

2 teaspoon minced garlic, about 2 large clove

1/4-1/2 teaspoon red pepper flakes

1 cup broth or water

Salt and freshly ground black pepper, to taste

Cut and discard 2-inches of the broccoli raab stems. Heat olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant. Add the broccoli raab and cook, stirring constantly, for 3 minutes. Add the broth or water and simmer for 5-7 minutes, until tender.

Makes about 6 servings.

What's cooking?

We're looking for your best kitchen creation, whether it's a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we'll feature it on the Wednesday Food page of The Chronicle. Send your recipe and contact information to, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.