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4-6 lb pork shoulder roast
1 cup Demitri’s Classic Recipe Seasoning
Salt & Pepper
2 medium onions diced
3 ribs celery diced
3 large carrots peeled & diced
1 green or red pepper diced (optional)
3 cloves garlic minced
1 15oz can diced Italian style tomatoes with liquid
1 cup dry white wine


Salt & pepper pork roast. Sear in oiled, hot skillet on each side until well browned. While pork roast is searing dice onion, celery, carrots, pepper, and garlic. Place in large crock pot on 6-8 hour setting and in the same skillet, sweat onion, celery, carrots, and green or red pepper with salt & pepper.

After 5-10 minutes add the 2/3 cup of the Demitri’s seasoning along with the can of tomatoes and chopped garlic. Cook for another 2-5 minutes and add the entire mixture to the crock pot. Move the mixture around so it envelops the roast on all sides.

Add the wine to the skillet to deglaze the pan, add wine to crock pot. Cook for 6-8 hours until the pork roast falls apart with a fork. Remove roast from crock pot to large bowl, scoop a little liquid over it and cover with foil. Scoop veggies and liquid into blender and pulse until well blended. Depending on the size of your blender you may have to do this is stages, and don’t fill the blender more than half way up or you’ll make a big hot mess.

Strain liquid through fine mesh strainer and pour into skillet and add remaining 1/3 cup of Demitri’s. Reduce by half or until it reaches a gravy consistency. While the liquid is reducing pull the pork using a fork removing any bones or large pieces of fat. Add reduced liquid to pork and toss to coat.

Serve on your choice of bun with or without coleslaw.

Demitri’s Notes: Add a minced jalapeno to the veggies. Add a pinch more salt to the meat before braising.

I HIGHLY recommend cole slaw in the sandwich. Truly epic.

I also use two forks to pull the pork – one to hold the pork, one to pull.

Great recipe!  Thanks Sarah!