What better way to wind down the week than with this Garlic and Rosemary Balsamic slow cooker Pork Shoulder? Incredibly tender, slow-roasted and succulent, this is a crowd-pleasing dinner with very little effort and that will yield leftovers for the week. This Slow Cooker pork shoulder is worth investing a few hours in!
Photo credit: © Eatwell101.com
Ingredients list for the Slow Cooker Pork Shoulder
- 1 skin-on, boneless pork shoulder (about 6 lbs – 3kg)
- 1/4 cup (60ml) Olive Oil
- 1/4 cup (60ml) Balsamic Vinegar
- 8 garlic cloves, peeled, de-germed
- 1/2 cup (120ml) fresh rosemary leaves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- Salt and fresh ground pepper, to taste
- 1 bouillon cube
- 2 lbs (900g) small potatoes, washed and quartered
- 3 – 4 carrots, peeled
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. In a small saucepan over low heat add coriander and fennel seeds and toast them, stirring until fragrant and barely golden, about 5 minutes.
2. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, toasted coriander, and fennel seeds, crumbled bouillon cube, and pepper. Pulse until the marinade is thickened, and the consistency is that of a wet paste.
3. Transfer pork to your slow cooker (the size of your slow cooker depends on the amount of meat). Season liberally with salt and pepper and rub with the marinade. Cover with the lid and chill for an hour minium, or overnight.
4. Once the meat has marinated, arrange potatoes and carrot around the pork and set to HIGH for 4 hours, or LOW for 6-8 hours.
5. Near the end of cooking, baste the meat with the cooking juice. Add 1/4 cup of water if the sauce becomes too syrupy.
6. Carefully transfer pork to a serving platter. Skim fat from pan juices and pour remaining juices over meat before shredding and serving with potatoes and carrots.
Photo credit: © Eatwell101.com
