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Shredded Pork Roast Roma

All.Spice.Cafe's picture
  Boneless pork roast 2 Pound
  Olive oil 2 Tablespoon
  Chopped garlic 3 Clove (15 gm)
  Red wine 1 Cup (16 tbs)
  Canned crushed tomatoes 28 Ounce (1 Can)
  Canned diced tomatoes 28 Ounce (1 Can)
  Bay leaves 4
  Bell peppers 1 Pound (Green / Red / Yellow Variety, Bag Of Frozen Pepper Strips Works)
  Salt/Herb mixture To Taste
  Caribbean spice sauce 2 Tablespoon

In a heavy 5 Qt kettle with a cover, pour in olive oil and heat to medium high. Brown the boneless pork roast(s) about 5 min. per side. Flip over using tongs.

Add cloves of chopped garlic and saute.
Pour in Red Wine.
Add in cans of tomatoes.

Add 3-4 bay leaves.

Cover kettle and simmer gently on low until fork pierces the meat easily.
Check at 1 1/2 hours. When fork tender, remove meat to a platter and let rest 10 min.

Tear apart with two forks (or slice into chunks). Return meat to pan.

Add pepper slices and stir into tomatoes and meat.

Add seasoning salts or herb mixtures.
Add 2 T. Caribbean Spice Sauce

Return to heat until hot. Serve. Enjoy!

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Recipe Summary

Main Dish
This recipe is sent to us from Moab, Utah by Cook, in the outback. This is a great Dish. Use as a Pasta Sauce or with a Side. Fine for a Pasta Sauce – Great with Polenta or Rice – Tender, Full of Flavor

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Average: 4.3 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2635 Calories from Fat 994

% Daily Value*

Total Fat 111 g171.1%

Saturated Fat 30.2 g150.9%

Trans Fat 0.6 g

Cholesterol 580.5 mg193.5%

Sodium 3067.8 mg127.8%

Total Carbohydrates 157 g52.4%

Dietary Fiber 39.2 g157%

Sugars 16.7 g

Protein 225 g450%

Vitamin A 261.4% Vitamin C 862.3%

Calcium 71% Iron 161.9%

*Based on a 2000 Calorie diet

Shredded Pork Roast Roma Recipe