Ok, this is me getting ready to make my very first Italian Pork Roast.
This recipe is from the author of the cookbooks "Well Fed" and "Well Fed 2", Melissa Joulwan. I have yet to get these cookbooks, but after trying a couple of her recipes now, I can't wait! All of her recipes are Whole30 approved!
Here's her recipe...
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Slow-Cooker Italian Pork Roast Serves a lot! | Prep 10 min. | Cook 16 hours, give or take Ingredients: 5-7 pound pork roast, boneless or bone in (shoulder, Boston butt… ribs would work, too) 5-7 cloves garlic, cut into slivers 1 tablespoon salt 1 tablespoon Penzeys Italian Herb Mix (or 1 teaspoon each dried oregano+dried basil+dried rosemary)
Directions: 1. Pat the pork roast dry with paper towels. Use a small sharp knife to make slits all over the pork, then insert the garlic slivers into the slits. 2. In a small bowl, mix the salt and dried herbs, using your fingers to crush the leaves and mix them with the salt. Rub the mixture all over the pork roast, working into the nooks and crannies. 3. Place the pork roast in the slow cooker and cook on low for 14 to 16 hours. As the pork roasts, the pan of the slow cooker will fill with liquid. You have two choices: (1) let it go and pour off the liquid when the meat is finished cooking; or (2) halfway through cooking, remove the lid and carefully pour off the liquid. Put the lid back on the pork and let it continue roasting; refrigerate the liquid in a glass bowl/jar or BPA-free container so the grease can separate from the luscious juice. I like to pour off the liquid so the outside of the roast gets crispier. 4. When the meat is finished roasting, it’s fall-apart tender. You can either shred it with forks, mixing the crusty bits with the interior, tender bits — or break it into serving-size hunks. It’s crazy-good either way. Remember the juice you put in the fridge? Now you can easily skim off the excess fat, re-heat the juice in a pan on the stove, and use it as a sauce for the cooked meat.
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Ok, I did exactly what she said... I got about a 5 lb bone in shoulder because I don't have a huge crock pot. Here's mine after I put the garlic slivers in and rubbed it down with a mix of the salt, dried oregano, dried basil, and dried rosemary. I also added about a teaspoon of pepper.
I've also tried this with BBQ seasoning or jerk seasoning which is wonderful. Just substitute the Italian seasonings with one of these flavors instead!
I drained off the liquid halfway through because I wanted it crispy on the outside like she said...
Here it is 16 hours later...you can tell it's crispy outside and falling off the bone!
This is SO tasty. I can't believe I've never made this before...it's THAT good. Such great texture and flavor. This makes me happy I'm doing the Whole30 Challenge. :) Enjoy everyone!