Herb’s the word on this delectably tender pork shoulder. A savory paste of garlic, cumin, and ground pepper combines with an herbaceous sauce to bring you slow-cooked summer perfection.
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Serving Size
10
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Total Time
8 hours 30 minutes
Ingredients
Pork Shoulder
1 boneless, skinless pork shoulder (about 6lbs)
15 garlic cloves, peeled
1/4 cup olive oil
2 teaspoon ground pepper
2 tablespoon fresh oregano leaves, washed and finely chopped
Herby Sauce
3 cloves garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
Juice of one large lemon
1 1/2 cup herbs of choice (we recommend a mix of basil, parsley, and cilantro) washed and finely chopped
1/3 cup olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
Salt and pepper, to taste
Directions
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Prepare the pork shoulder by patting it dry with paper towels. Using a sharp knife, make shallow cuts in a crosshatch pattern.
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In a food processor, pulse together garlic, oil, cumin, salt, pepper, and oregano until paste has formed. Massage pork shoulder with paste, making sure to add in between slits.
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Place pork shoulder in slow cooker, cover and cook on low for about 8 hours or until meat is fork tender but not yet completely falling apart.
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For the sauce, combine the chopped herbs, garlic, shallots, lemon juice, and cumin in a medium bowl. Add the olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir until well combined and let sit for about 30 minutes.
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Transfer pork to a cutting board and let it rest for about 10 minutes. Slice and transfer to a serving platter. Drizzle with sauce, serve over rice or mashed potatoes and enjoy!
- Tags
- Dinner Gluten-free Pork
