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 serrano, seeded, and diced
1/4 c. freshly chopped fresh cilantro
White rice, for serving, optional
Preparation
Step 1Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.Step 2Pulse 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.Step 3Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.Step 4Place 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.Step 5To 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.Step 6Serve sliced pork over rice with sauce drizzled on top.
What is it anyway? Pork shoulder comprises two cuts from the foreleg of a hog. The lower half of the foreleg (aka “picnic shoulder”) is leaner than the Boston butt, which is higher up on the foreleg and nowhere near the hog’s actual rear! Since pigs use these muscles to walk, they are naturally tougher, and therefore require slow, moist cooking methods to break down. Don’t skip the step of making 1” incisions – you want all that seasoning flavor to penetrate as deeply as possible. For serving, we’d recommend some crispy roast potatoes and a bright, leafy sautéed green like Swiss chard. Or you could just stand in front of the fridge at midnight and eat this delicious roast cold out of the tupperware. Looking for more ways to use that slow-cooker? We have plenty of easy slow-cooker dinners to try out next! But if you made this recipe, please let us know how it came out in the comments below!
