Slow Cooker Pork Shoulder with Zesty Basil Sauce | Epicurious

slow cooker pork dinner basil paprika mustard oregano wheat/gluten-free summer entertaining soy free dairy free peanut free tree nut free

Anna Stockwell

8 servings

Source

Ingredients

8 garlic cloves, finely chopped

1/4 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

1 1/2 teaspoons smoked paprika

1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)

1 large shallot, finely chopped

2 cups basil leaves, finely chopped

1 1/4 cups extra virgin olive oil

1/4 cup oregano leaves, finely chopped

1 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 cup fresh lemon juice

A (4-quart) slow cooker

Method

Cook 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.

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.