My favorite thing to make, when friends come to visit, is anything that will make my house smell amazing while it’s cooking. This recipe fits the bill perfectly!
NOTE: While I roasted this pork in the oven, you could easily make this into a crock pot recipe.
- Boneless Pork Shoulder – Mine was just under 5 pounds
- Dry onion soup mix
- Red wine – I used Boordy Vineyards Cabernet
- Remove netting from pork shoulder and toss in a gallon ziploc bag with dry onion soup mix and 1/2 cup red wine.
- Marinate pork overnight.
- Remove pork from bag and sear on stovetop in cast iron pot.
- Once all sides are browned, add another splash of red wine and cover.
- Place pot in 300* oven to roast.
- Roast, low and slow, until pork shreds easily.
- Serve on homemade rolls for a delicious and easy dinner
I love to use my mom’s heavy cast iron pot. This is my favorite pot to use for low/slow cooking (pulled pork, pulled chicken, roasts of any sort) but I also love using it for soups and stews. While there are many options for a large pot, this specific one always reminds me of cooking with my mom.
This recipe is a great one to keep on hand for feeding a crowd. I’ll make it again in a few weeks when my son and his friends come for the weekend, but I’ll add a large pork butt roast so there’s enough food to go around. I like to make homemade kaiser rolls to complete the meal.
I hope you enjoy this recipe – let me know if you ever try it!