Slow cooker recipes are perfect for both cozy autumn meals and hot summer dinners when you want to avoid using the oven. This tender pork shoulder is an ideal make-ahead main dish. It looks and tastes fancy but is incredibly easy to prepare. This meltingly tender pork shoulder is the ultimate make-ahead dinner party main dish. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.
~ Jolee Wallace
INGREDIENTS:
For the pork:
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8 garlic cloves, finely chopped
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1/4 cup olive oil
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3 tablespoons whole grain mustard
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3 tablespoons light brown sugar
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2 tablespoons kosher salt
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2 teaspoons freshly ground black pepper
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2 teaspoons oregano leaves, finely chopped
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1 1/2 teaspoons smoked paprika
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1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)
For the sauce:
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1 large shallot, finely chopped
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2 cups basil leaves, finely chopped
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1 1/4 cups extra virgin olive oil
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1/4 cup oregano leaves, finely chopped
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1 teaspoon crushed red pepper flakes
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1 teaspoon kosher salt
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1/2 cup fresh lemon juice
Special equipment: 4-quart slow cooker
Directions:
- Prep the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
- Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2–8 hours.
- Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
- Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
- Do Ahead Tip - Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.
- Cooks' Note - Both the rub and the sauce can be made in a food processor if desired. To make the pork in the oven, cook at 300°F in a covered Dutch oven, basting occasionally, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6–7 hours. If you’re using a larger slow cooker, flip roast at least once and baste occasionally to keep it moist.
