Slow Cooker Italian Pork with Rosemary and Garlic is tender, flavorful, juicy pork that only takes 10 min to prep and is perfect for meal planning. Prep it in the morning and come home to a great meal. This slow cooker pork is deliciously seasoned with EVOO, sage, fresh rosemary and garlic. Once it’s paired with Provolone cheese, you’ll have a tasty Italian pork sandwich which is perfect for parties. Set it and forget it.
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This boneless pork tenderloin seasoned with fresh rosemary and garlic marinates in extra virgin olive oil, ground sage, freshly cracked black pepper and salt while slowly cooking. It cooks on low in the slow cooker for about nine hours and then shreds upon moving with a fork. If you prefer, you can cook it for about five or six hours before it begins to shred and cut it into pieces as you would a roast.
Also, the aroma of this pork roast will smell amazing creeping through your house, up the stairs and down the hallways. Your kids and spouse will know they are getting something good to eat soon.
How to Make Slow Cooker Italian Pork
The full recipe is at the bottom of this post.
First, cut 6- 1/2″ slits about 1″ deep and 2-3″ apart into each pork tenderloin (for a total of about 12 slits, 6 in each piece)
Next, insert 3-4 leaves of rosemary and one half of a garlic clove into each slit. Throw whatever rosemary and garlic is left into the slow cooker.
Then, sprinkle the top of pork tenderloin with sage, salt and pepper.
Next, pour extra virgin olive oil into the slow cooker and turn on low setting.
Next, put seasoned pork tenderloin fat side up, into the slow cooker and cook on low for 9 hours. If you want to remove the fat, it is easier to remove at the 5-6 hour mark before it starts to shred.
If you choose to eat pork in a sandwich, assemble in sandwich rolls and enjoy. Serve with Provolone cheese or hot or sweet peppers if desired.
With only a few ingredients, just 10 minutes of prep time and a slow cooker, you can make a flavorful, juicy and tender pork dinner to your hungry family. Serve it shredded in sandwiches or cook it about 3 hours fewer if you rather cut it and serve it in full slices next to potatoes.
What’s more, it is fuss free to serve at your next holiday gathering. Set it and forget it. Serve it sandwich rolls at parties.
This pork recipe is not only easy and delicious, it tastes even better on day two and three as it sits in its own juices. Also, it freezes well! Make extra and put it in freezer containers for weeknight meals.
This is my “go to” recipe for when I’m hosting large parties because I can make it weeks in advance, freeze it, and then serve it in the Crock Pot while only giving it a stir once in a while. Or, you can make it two days before your party and then freeze the leftovers.
I cook the pork with the fat attached for the flavor and then remove it after it is cooked. I remove the fat between the 5-6 hour cooking time, before the meat begins to shred. Personally, I don’t like to bite into a piece of fat.
Alternatively, removing the fat is completely optional of course! I know that it may be a food crime in some parts of the US and abroad but, I do not like biting into a chewy piece of cooked fat. I hope I didn’t lose any of my readers by admitting that.
-This pork recipe is perfect for New Year’s Day. It’s an easy and delicious pork dinner for a big gathering.
-Serve this Slow Cooker Italian pork along side of mashed potatoes, scalloped potatoes or macaroni and cheese.
-Make shredded pork sandwiches with Provolone cheese, sauteed Italian Broccoli Rabe and/or Easy Roasted Red Peppers.
-Add sauerkraut to leftovers.
Slow Cooker Italian Pork with Rosemary and Garlic is an affordable, flavorful pork recipe that only takes 10 min to prep. It’s a great party recipe to set and forget. Feeding a large family doesn’t have to cost a lot with this pork recipe. Freezing leftovers makes it the perfect recipe to make ahead for parties and meal planning. Don’t you have enough to do? Don’t fuss.
Slow Cooker Rosemary and Garlic Pork
- 8 lb pork tenderloin (boneless) cut in half
- 16 sandwich rolls (optional)
- 1/2 cup of extra virgin olive oil
- 3 tbs of fresh rosemary
- 6 cloves of garlic, cut in half
- 1 tsp of ground sage
- 1/2 tsp of salt, or to taste
- 1/4 tsp of fresh cracked pepper
- Cut 6- 1/2" slits about 1" deep and 2-3" apart into each pork tenderloin (for a total of about 12 slits, 6 in each piece)
- Inject with a meat injector (or use your finger,) 3-4 leaves of rosemary and one half of a garlic clove into each slit. Throw whatever rosemary and garlic is left into the slow cooker.
- Sprinkle top of pork tenderloin with sage, salt and pepper
- Pour extra virgin olive oil into the slow cooker and turn on low setting.
- Put seasoned pork tenderloin fat side up, into the slow cooker and cook on low for 9 hours. If you want to remove the fat, it is easier to remove at the 5-6 hour mark before it starts to shred.
- If you choose to eat pork in a sandwich, assemble in sandwich rolls and enjoy. Serve with cheese or peppers if desired.
This pork freezes well.