Slow Cooker Pork Shoulder with Zesty Basil Sauce

Ingredients

• •8 cloves garlic cloves
• •¼ 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
• •1½ teaspoons smoked paprika
• •6 pounds pork shoulder roast
• •1 large shallot
• •2 cups basil leaves
• •1¼ cups extra virgin olive oil
• •¼ cup oregano leaves
• •1 teaspoon crushed red pepper flakes
• •1 teaspoon kosher salt
• •½ cup fresh lemon juice
• •1 piece slow cooker

Cooking Instructions

1. 1.

   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.

   30 min

2. 2.

   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.

   480 min

3. 3.

   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.

   15 min

4. 4.

   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.

   10 min

5. 5.

   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.