Slow-Cooker Pork Shoulder
Delicious and easy, this recipe can become so many dinner options! Serve with rice and vegetables or even make it a taco filling or served on a buttered and toasted roll. Enjoy!
- 1 boneless, skinless pork shoulder, Boston butt about 6lbs
- 20 cloves garlic
- 1/2 c. olive oil, divided
- 2 tsp. cumin
- 2 tbsp. salt
- 1 tbsp. black pepper
- 3 tbsp. oregano leaves
- 1/2 c. fresh squeezed orange juice
- 1/4 c. fresh squeezed lime juice
- 1 jalapeño, seeded, and diced
- 1/4 c. freshly chopped fresh cilantro
- White rice, for serving, optional
- Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
- 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.
- Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
- 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.
- 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, pepper and cilantro.
- Serve sliced pork over rice with sauce drizzled on top.