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This Slow Cooker Italian Shredded Pork is juicy, super flavorful (thanks to a quick and delicious spice rub), and very versatile. Best of all, all you need to do is set it and forget it in your crockpot!

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Yum

I’m trying to find the words to describe this pork without being disrespectful.

All kidding aside, this South Philly Style Slow Cooker Italian Shredded Pork is the set-it-and-forget-it meal of dreams. Most of the credit can be taken by the magic cut of pork known as the bone-in shoulder.

slow cooker pork roast

This is one self-basting, bad-a** cut of meat. Full of marbled fat and flavor, the bone-in pork shoulder is perfect for slow cooking. Go ahead and try and make a dry pork shoulder- I dare you.

For this recipe, we’re only hoping to bring out the pork’s natural flavor. To do this, you won’t need much.

5 easy steps to perfect, fall-apart Slow Cooker Italian Shredded Pork.

  1. Make sure you get a bone-in, shoulder cut of pork. The bone = that much more flavor. Don’t try and go the lean route here with a pork loin- it will be dry, and lack flavor. We’re going full hog on the fat for this recipe. Trust me, it’s worth it.
  2. This is a BIG cut of meat- so cut it up if necessary to fit your crockpot. You want all the pork well nestled inside so that it cooked evenly. Large, haphazard chunks are fine- we just want to make sure everyone is in the pool. Place the pork in with the fat caps on top so that the fat bastes the meat as it cooks.
  3. Rub the meat- every inch of it. Make sure to fully coat every edge of the meat with your spice rub for maximum favor.
  4. Layer your wine, onions, garlic and bay leaves underneath the pork. This will insure that the flavor is well melded, as the pork bastes itself.
  5. Wait (patiently?) until the pork is fall-apart tender. After 8 hours on high (that’s 1 hour per lb.) The pork is falling right apart when you grab it with your tongs. It’s a glorious sight.
south philly slow cooker italian pork

My favorite Crockpot/Slow Cooker

I use a super basic, manual 7-quart Crockpot for all my slow cooker meals. It’s big enough for most meals, it’s easy to clean and it’s really affordable.

For this recipe, I was able to get a full 8 lb, bone-in pork shoulder to fit comfortably inside my Crockpot, and it turned out beautifully.

This thing has never let me down.

How to serve Slow Cooker Italian Shredded Pork

Classic Sandwiches

Serve it piled high on hoagie/sub rolls with plenty of provolone (or sharp provolone) and fresh sautéed spinach leaves or broccoli rabe. I love serving it like this for parties, as guests can easily serve themselves a great sandwich, right from the crockpot.

Open-Faced Fancy Sandwiches

Serve as an open-faced sandwich, on toasted baguette or Italian bread that’s been spread with fresh or jarred pesto. Top the toasted pesto laden bread with the pork and a generous sprinkling of parmesan cheese. Welcome to Flavor Town (if you see Guy Fieri, tell him I said hi).

Over rice, or cauliflower “rice”

Serve over rice (or cauliflower rice) and topped with parmesan. Maybe throw a little sautéed spinach in that rice?

Pork Flatbreads

Serve as a flatbread, on a big piece of fresh or frozen naan bread with plenty of mozzarella, parmesan and a little pesto.

south philly slow cooker italian pork

Want to give this recipe a try?

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If you make my South Philly Style Slow Cooker Italian Shredded Pork, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great recipes? Why not try my Philly Cheesesteak Jalapeño Poppers,  Italian Egg Roll Mozzarella Sticks with Balsamic dipping sauce, Pickle Battered Cheese Curds, or my Rueben Egg Rolls with Beer & Bacon Sauerkraut.

south philly italian shredded pork
Print Recipe
5 from 3 votes

South Philly Style Slow Cooker Italian Shredded Pork

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Dinner, game day
Keyword: Italian pork, pork shoulder, shredded pork sandwiches

Equipment

  • Slow Cooker/Crockpot

Ingredients

  • 1 8 lb Bone-in pork shoulder*
  • 2 medium yellow onions, sliced thinly
  • 1 bulb garlic, peeled*
  • 1 cup red or white wine (red blend or Pinot Grigio preferred)
  • 4 bay leaves

Spice Rub

  • 1 tbsp coarse sea salt
  • 1/2 tbsp fresh ground black pepper
  • 1 tbsp dry oregano
  • 1/2 tbsp garlic powder
  • 1 tbsp dry basil
  • 1/2 tsp red pepper flakes
  • 1 tsp Trader Joe's 21 Seasoning Salute*

Instructions

  • Set Crockpot on High.
    2. Place sliced onions, peeled whole garlic cloves, wine and bay leaves into the bottom of crockpot.
    3. If pork shoulder does not fit securely into crockpot (I used a 7 quart model for 8 lbs of pork shoulder) cut meat down into pieces to fit.
    4. Mix together all dry rub ingredients and rub generously on all sides of the pork.
    5. Place the spice-rubbed pork in the crockpot on top of the onions/wine/garlic/bay leaves, put the lid on, and allow to cook 8 hours on high heat. (If using less pork, adjust seasoning and time accordingly- this recipe allows 1 hour of cooking time for each lb of meat).
    6. After 8 hours, remove pork (it will be in pieces/falling apart) with tongs to a large cutting board.
    7. Skim fat from top of juices in crockpot. Reserve the juices in the crockpot! We will be putting the pork back into it.
    8. Shred pork between 2 forks and transfer back to crockpot with the juices, discarding any excess fat and all the bones.
    9. Stir juices and shredded pork to combine, and turn crockpot to warm. Serve hot!

*Notes/Substitutions:

If using less than 8 lbs of pork should, adjust cooking time accordingly. This recipe calls for 1 hour on high per lb of meat. The spice rub is also meant for 8 lbs of meat, so pair that down as well if you do less meat.

Hate peeling garlic? Separate the full bulb of garlic into individual cloves and microwave on high 10 seconds! After the quick trip in the microwave, the skins will peel right off!

If you don’t have Trader Joe’s 21 Seasoning Salute, you could omit it and this recipe would still be delicious!

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.