Description
A succulent, slow-cooked pork shoulder infused with fresh garlic, rosemary, and thyme. This recipe produces melt-in-your-mouth meat with a rich, aromatic glaze.
Ingredients
Scale
- 3–4 lb pork shoulder (pork butt)
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 cup beef or chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- In a small bowl, combine salt, pepper, paprika, and minced garlic to create the seasoning rub.
- Pat the pork roast dry with paper towels and rub the seasoning mixture evenly into all sides of the meat.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork for 3-5 minutes per side until browned.
- Place the seared roast into the slow cooker and arrange fresh rosemary and thyme sprigs around the meat.
- Pour the broth into the bottom of the crockpot, ensuring you do not wash the seasoning off the top of the meat.
- Cover and cook on Low for 8 hours or on High for 4-5 hours until the meat is tender.
- Remove the roast from the pot and let it rest for 15 minutes before slicing or shredding.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American