What better way to wind down the week than with this Garlic and Rosemary Balsamic slow cooker Pork Shoulder? Incredibly tender, slow-roasted and succulent, this is a crowd-pleasing dinner with very little effort and that will yield leftovers for the week. This Slow Cooker pork shoulder is worth investing a few hours in!
Photo credit: © Eatwell101.com
Ingredients you’ll need
Skin-on, boneless pork shoulder
Olive Oil
Balsamic Vinegar
Garlic
Fresh rosemary leaves
Coriander seeds
Fennel seeds
Salt and fresh ground pepper, to taste
Bouillon cube
Small potatoes, washed and quartered
Carrots, peeled
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
How to make the Slow Cooker Pork Shoulder
In a small saucepan over low heat, toast coriander and fennel seeds about 3- 5 minutes.
In a food processor, Pulse olive oil, balsamic vinegar, garlic cloves, rosemary leaves, toasted coriander, fennel seeds, crumbled bouillon cube, and pepper.
Transfer pork to your slow cooker. Season with salt and pepper and rub with the marinade. Cover and chill for at least an hour.
Once the meat has marinated, arrange the vegetables around the pork and set to HIGH for 4 hours, or LOW for 8 hours.
Photo credit: © Eatwell101.com
Slow Cooker Pork Shoulder
This slow cooker pork shoulder recipe is a crowd pleasing dinner with very little effort that will yield leftovers for days.
- 1 skin-on, boneless pork shoulder (about 6 lbs - 3kg)
- 1/4 cup (60ml) Olive Oil
- 1/4 cup (60ml) Balsamic Vinegar
- 8 garlic cloves, peeled, de-germed
- 1/2 cup (120ml) fresh rosemary leaves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- Salt and fresh ground pepper, to taste
- 1 bouillon cube
- 2 lbs (900g) small potatoes, washed and quartered
- 3 - 4 carrots, peeled
Instructions
- In a small saucepan over low heat, add coriander and fennel seeds and toast them, stirring until fragrant and barely golden, about 5 minutes.
- In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, toasted coriander, and fennel seeds, crumbled bouillon cube, and pepper. Pulse until the marinade is thickened, and the consistency is that of a wet paste.
- Transfer pork to your slow cooker (the size of your slow cooker depends on the amount of meat). Season liberally with salt and pepper and rub with the marinade. Cover with the lid and chill for an hour minimum, or overnight.
- Once the meat has marinated, arrange potatoes and carrots around the pork and set to HIGH for 4 hours, or LOW for 6-8 hours.
- 5. Near the end of cooking, baste the meat with the cooking juice. Add 1/4 cup of water if the sauce becomes too syrupy.
- 6. Carefully transfer pork to a serving platter. Skim fat from pan juices and pour remaining juices over meat before shredding and serving with potatoes and carrots.
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