Slow-Cooker Pork Shoulder

Slow-Cooker Pork Shoulder

The best thing you can do for yourself is put a giant hunk of meat in your slow cooker and let it cook all day long. You'll come home to the most fragrant and tender piece of meat all with very little effort. The spiced garlicky herb sauce is absolutely heavenly and will make this the best pork shoulder of your life. 

Looking for more ways to use that slow-cooker? We have plenty of easy slow-cooker dinners to try out next! 
INGREDIENTS
1 boneless, skinless pork shoulder, boston butt about 6lbs   
20 cloves garlic 
1/2 c. olive oil, divided 
2 tsp.  cumin 
2 tbsp. salt 
1 tbsp. black pepper 
3 tbsp. oregano leaves 
1/2 c. fresh squeezed orange juice 
1/4 c. fresh squeezed lime juice 
1 serrano, seeded, and diced
1/4 c. freshly chopped fresh cilantro  
White rice, for serving, optional 
DIRECTIONS
Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.
Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.
To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano, and cilantro.
Serve sliced pork over rice with sauce drizzled on top.

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