Name: Slow Cooker Pork Shoulder with Zesty Basil Sauce | Epicurious
Cook time: 30 minutes
Total time: 8 hours 30 minutes
Yield: 8 servings
Ingredients: 8 garlic cloves, finely chopped; 1/4 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, finely chopped; 1 1/2 teaspoons smoked paprika; 1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds); 1 large shallot, finely chopped; 2 cups basil leaves, finely chopped; 1 1/4 cups extra virgin olive oil; 1/4 cup oregano leaves, finely chopped; 1 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 1/2 cup fresh lemon juice; A (4-quart) slow cooker

Slowcooked pork shoulder on a blue plate with a basil sauce.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry

This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.

Cooks' Note

Both the rub and the sauce can be made in a food processor if desired. To make the pork in the oven, cook at 300°F in a covered Dutch oven, basting occasionally, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6–7 hours. If you’re using a larger slow cooker, flip roast at least once and baste occasionally to keep it moist.

Recipe information

Total Time
8 hours 30 minutes
Yield
8 servings

Ingredients

For the pork:

8 garlic cloves, finely chopped

1/4 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, finely chopped

1 1/2 teaspoons smoked paprika

1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)

For the sauce:

1 large shallot, finely chopped

2 cups basil leaves, finely chopped

1 1/4 cups extra virgin olive oil

1/4 cup oregano leaves, finely chopped

1 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 cup fresh lemon juice

Special Equipment:

A (4-quart) slow cooker

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Do Ahead
Step 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.