Picnic Pork Roast Marsala Recipe

This Picnic Pork Roast Marsala is fork-tender and with just a few ingredients one of the best-tasting affordable meats you can make to feed a large family.

We love all kinds of pork roast and you can use a pork butt, or pork shoulder as well as this picnic cut of pork for this recipe.

This recipe requires garlic, marsala wine (or use apple juice for nonalcohol), and a few basic vegetables for an all-in-one-pan family meal.

While baking the meat and the juices are sealed in and garlic is inserted inside the roast by slicing small slits as it makes it way into the most delectable sliced pork you will ever sink your teeth in.

This delicious roast is perfect for weeknight dinners and leftovers are great in sandwiches or with the addition of barbecue sauce for a whole new meal using this roast the next day.

When I have a busy day ahead I just pop the roast in the slow cooker with all the ingredients and let this amazing appliance do its magic.

Adding a few vegetables to the large baking pan with the roast will be a complete meal and ready when you get home from your busy day.

Our family loves the roast with garlic mashed potatoes and corn on the cob, those are their favorite sides so I tend to make those more often to keep them happy.

Take a look at the ingredients in our printable recipe card below and do check out our suggestions for side dishes below.

Pork Roast Made Easy

The roast is super easy and super flavorful plus for those who want a nonalcohol version just to substitute apple juice.


If your family loves potatoes add some to the pan they will roast perfectly with this juice but you will need to add more liquid as it cooks so it won't burn or stick.


Try adding sweet potatoes, onions, or another vegetable you prefer in the pan for your side dishes also.


I have always loved the taste of Marsala but if you're not a big wine fan, just use beef broth.


You may also prefer making some Garlic Roasted Mashed Potatoes for a side dish.


I love using my slow cooker for this recipe also, and this is easily converted to add to the slow cooker for a cooking method.

Ingredients You Will Need

• picnic pork roast, pork shoulder, or pork butt
• salt
• ground black pepper
• cloves of garlic
• water
• granulated garlic powder
• Marsala wine
• balsamic vinegar
• oregano and granulated garlic
• refer below to the printable recipe card for exact measurements and other options

More Recipes

Asian Pork Roast in the Slow Cooker

Slow Cooker Best Ever Boston Butt

Classic Pot Roast

Brisket Recipe

Tips

1. cover the roast with foil
2. add bottled gravy to the sliced roast if you are making mashed potatoes
3. leftovers are perfect for making hot pockets, runza cheesesteak sandwiches, or slider sandwiches
4. mushrooms can be substituted for any vegetable if you prefer
5. when adding potatoes and carrots be sure to smaller cubes and slices to ensure they cook through
6. another favorite way to repurpose leftover meat is in a stir fry
7. any other kind of boneless meat can be used: rump beef roast, chicken breasts, pork tenderloin, etc.
8. Leftovers are great added to hot sauce or barbecue sauce
9. Instant Pot Method: using the pressure cooker mode can be used on an instant pot. Sear the meat on both sides first adding a little butter or olive oil. Change the mode to pressure cook. Add 1 1/2 cups beef broth, 1/2 cup Marsala wine, and the rest of the ingredients except mushrooms Set to 55 minutes. Release the pressure. 
10. Slow Cooker: Cook on high for 4 to 6 hours (I like to sear the meat in a pan first but this isn't a necessary step.

Pin

Easy Tender Pork Roast Recipe

I really enjoy this recipe and whether you roast this in the oven or using your slow cooker, this kind of meat will be super tender and juicy.


If you love slow-cooked meats you may also like to try our fabulous Slow Cooker Corned Beef recipe, that's another family easy favorite meal.

Picnic Pork Roast Marsala Recipe

Yield: 12

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 3 HourTotal time: 3 H & 10 M

This is a recipe on how to roast pork using lesser cuts of meats like picnic, pork shoulder, or pork butt to be fork tender and juicy meat and so versatile to repurpose leftovers.

Ingredients

• 1 - 3 to 4-pound picnic pork roast, pork shoulder roast or pork butt roast
• 4 whole garlic cloves or more depending on how big your roast it (sliced in half)
• Marsala wine around 1 cup or use apple juice
• oregano dried around 2 teaspoons
• parsley dried around 1 teaspoon
• red pepper flakes in it around 1 teaspoon for heat this is optional
• salt, and pepper to taste
• granulated garlic generously over the entire top of the roast
• 1/4 cup balsamic vinegar
• a drizzle of olive oil over the roast before baking
• cooking oil spray
• 1 cup sliced carrots
• 1 bell pepper seeded cut into strips
• optional: whole onions peeled and quartered

Instructions

1. In a large 13 x 9 oil sprayed pan pour the balsamic vinegar into the bottom.
2. Add the picnic roasted into the pan.
3. Cut slits and stuff the holes randomly all over the roast with sliced garlic.
4. Put the carrots in the pan.
5. Generously sprinkle with salt, pepper, granulated garlic, and herbs.
6. Add the pepper strips along the bottom of the pan.
7. Pour around 1 cup of Marsala wine into the pan. for non-alcohol use apple juice also if the roast starts to get dry add some juice or water to the pan around 1/4 cup or more as needed depending on the vegetables you use with the roast.
8. Drizzle the roast with a little olive oil over the top.
9. Cover and tent the roast with foil sprayed with cooking oil.
10. Bake on low heat 350, preheated oven for around 2 1/2 to 3 hours until the outside is crispy looking. (If you prefer to do this in the slow cooker on low for 6 to 8 hours, then broil it after it's cooked so crisps up in the oven.)
11. Remove the foil off for browning for the last 1/2 hour you can take the foil off and turn up the heat to 425 degrees to brown the top.

Notes

Tips

1. cover the roast with foil
2. add bottled gravy to the sliced roast if you are making mashed potatoes
3. leftovers are perfect for making hot pockets, runza cheesesteak sandwiches, or slider sandwiches
4. mushrooms can be substituted for any vegetable if you prefer
5. when adding potatoes and carrots be sure to smaller cubes and slices to ensure they cook through
6. another favorite way to repurpose leftover meat is in a stir fry
7. any other kind of boneless meat can be used: rump beef roast, chicken breasts, pork tenderloin, etc.
8. Leftovers are great added to hot sauce or barbecue sauce
9. Instant Pot Method: using the pressure cooker mode can be used on an instant pot. Sear the meat on both sides first adding a little butter or olive oil. Change the mode to pressure cook. Add 1 1/2 cups beef broth, 1/2 cup Marsala wine, and the rest of the ingredients except mushrooms Set to 55 minutes. Release the pressure. 
10. Slow Cooker: Cook on high for 4 to 6 hours (I like to sear the meat in a pan first but this isn't a necessary step.

Nutrition Facts

Calories

138.03

Fat (grams)

5.72

Sat. Fat (grams)

1.4

Carbs (grams)

6.51

Fiber (grams)

0.83

Net carbs

5.7

Sugar (grams)

3.51

Protein (grams)

9.49

Sodium (milligrams)

49.2

Cholesterol (grams)

30.9

Similar Recipes

Oven Smoked Pulled Pork

Easy Stuffed Pork Rollups

Pork Lombardy

https://www.whatscookinitalianstylecuisine.com/2015/10/picnic-pork-roast-marsala-recipe.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

picnic pork roast, pork roast marsala, how to cook picnic roast pork, recipes for pork roast

pork recipes, pork roast recipes, how to roast pork recipes

Amercian

Pin

Favorite Side Dish Recipes

• mushrooms sliced, carrots, peas
• corn on the cob
• any kind of potatoes
• roasted vegetables
• pasta with butter
• rice white or brown
• Caprese salad
• baked artichoke hearts