This recipe makes enough pork to feed a big dinner party, or to feed a family of four twice. Like all slow cooker recipes, it’s pretty hands off, but this one does require a little extra planning: Both the pork and sauce require a few hours of rest in the fridge. But the result is worth the wait: fat slices of savory pork and a spicy, bright sauce that lets you keep eating them.
Ingredients
For the Pork
- 8 garlic cloves, finely chopped
- ¼ cup olive oil
- 3 tablespoons whole-grain mustard
- 3 tablespoons light brown sugar
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons oregano leaves, finely chopped
- 1½ teaspoons smoked paprika
- 1 (6-pound) boneless, skinless, pork shoulder roast (aka Boston butt), tied
For the Sauce
- 1 large shallot, finely chopped
- 2 cups fresh basil leaves, finely chopped
- ¼ cup fresh oregano leaves, finely chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1¼ cups extra-virgin olive oil
- ½ cup fresh lemon juice
How to Make It
- In a small bowl, mix together the garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika so that a paste forms. Rub the paste all over the pork. Transfer the pork to a resealable plastic bag (or place it in the removable slow cooker insert and cover it) and refrigerate overnight.
- Cook the pork in a 4-quart (or larger) slow cooker, covered, until the meat is fork-tender but not yet completely falling apart, 7½ to 8 hours on low. Meanwhile, make the Sauce
- Mix together the shallot, basil, oregano, red pepper flakes, salt, and oil in a medium bowl. Cover and let rest for up to 3 hours at room temperature or up to 2 days in the fridge. Stir in the lemon juice just before using.
- Transfer the pork to a cutting board and let it rest for 5 minutes. Slice the pork, transfer it to a platter, and drizzle with some sauce; serve with the remaining sauce on the side.
