Slow-Cooker Pork Shoulder
Recipe information
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Cooking:
20 min.
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Servings per container:
1
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Source:
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Ingredients for - Slow-Cooker Pork Shoulder

1. 1 boneless, skinless pork shoulder, boston butt about 6lbs    -
2. 20 cloves garlic  -
3. 1/2 c. olive oil, divided  -
4. 2 tsp.  cumin  -
5. 2 tbsp. salt  -
6. 1 tbsp. black pepper  -
7. 3 tbsp. oregano leaves  -
8. 1/2 c. fresh squeezed orange juice  -
9. 1/4 c. fresh squeezed lime juice  -
10. 1 serrano, seeded, and diced -
11. 1/4 c. freshly chopped fresh cilantro   -
12. White rice, for serving, optional  -

How to cook deliciously - Slow-Cooker Pork Shoulder

1. Stage

Dry pork shoulder with paper towels. Score with a sharp knife all over in a crosshatch pattern.

2. Stage

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.

3. Stage

Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.

4. Stage

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.

5. Stage

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.

6. Stage

Serve sliced pork over rice with sauce drizzled on top.