Paleo Italian Pork Loin Roast

4.5/5 rating (2 votes)
Paleo Italian Pork Loin Roast

I love Sunday dinners in the slow cooker.  My Nana always made a Sunday sauce and I just loved when we had Pork Roast.  We would add peas to the platter and pour lots of sauce over the pork. This dish is amazing and is perfect for meal prep during the week.  I love to serve with zucchini noodles or sauté a bunch of greens.  

Note: Because I used a large piece of pork I asked the butcher to tie with kitchen twine. It just kept the roast together and made it easier to take out of the slow cooker and put on a platter.  Then grab a tong and fork as it just falls apart!  Go ahead and use your fingers to taste it.. I did...  



  • 4 pounds pork roast loin
  • Sea salt
  • Freshly ground pepper
  • 1 28 ounce can San Marzano tomatoes
  • 1 14 ounce can tomato puree
  • 1 7 ounce can tomato paste
  • 5-6 cloves garlic, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes


  1. Set your slow cooker to high.  Season the pork with salt and pepper then set aside.

  2. In the slow cooker add in san marzano tomatoes, tomato puree, 2 teaspoon of sea salt and 1 teaspoon pepper.  Cover and let the sauce start to warm up.  Add in tomato paste then fill the can with hot water and swirl around with a spoon to release the paste stuck to the can the add to the slow cooker.  Add another can of water.  Stir well pressing the sides with the back of a spoon to smooth out the paste a little then add in seasonings.  Stir together.

  3. Add in pork and let cook doe 4-6 hours  I set my slow cooker for 6 hours and it adjust the heat during the process.

  4. Take the pork out of the slow cooker and cut the kitchen twine.  Using a tong and fork simply break apart the pork then add a few ladles of sauce over.  Add sauce in  bowl and serve alongside the pork. 



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