Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
8 Hours 35 Mins
Yield
Makes 6 to 8 servings

Prep the night before, start cooking in the morning, and it will be ready when you get off work. Or prep it and cook on high for a hearty weekend lunch or dinner in 3 to 4 hours.

How to Make It

Step 1

Sauté onion and next 3 ingredients in hot oil in a large skillet over medium heat 5 minutes or until tender. Increase heat to high, and stir in wine. Bring to a boil, and boil, stirring occasionally, 2 to 3 minutes or until reduced by half.

Step 2

Add whole tomatoes, crushed tomatoes, and chicken broth, and bring to a boil, stirring occasionally and breaking up tomatoes with spoon. Stir in 1 1/2 tsp. kosher salt and 1/2 tsp. pepper, and transfer to a 6-qt. slow cooker.

Step 3

Stir together Parmesan cheese, next 3 ingredients, and remaining salt and pepper. Rub mixture over all sides of pork roast, pressing to adhere.

Step 4

Place pork roast in slow cooker, and cook on LOW 8 hours. Carefully remove pork from slow cooker, and let stand 5 minutes. Slice pork, and serve with sauce over hot cooked pasta.

Chef's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

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