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Nutritional Recipes

Slow-Cooker Pork Shoulder

Written by COA Nutrition Team On November 12, 2021

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!

INGREDIENTS

  • 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

DIRECTIONS

  1. Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
  2. 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. Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
  4. 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. 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.
  6. Serve sliced pork over rice with sauce drizzled on top.

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