Today's recipe is courtesy of Stephanie Gaudreau at Stupid Easy Paleo. She's disguised the superfood power of liver in flavorful Italian meatballs in a slow cooker...Read More
Slow-Cooker Italian Pork Roast
There was a cosmic convergence among five factors to bring this recipe post into your kitchens.
Nom Nom Paleo did a cooking demo of her incredibly, lusciously delicious Slow Cooker Kalua Pig at our paleo throwdown in Estes Park, Colorado — and her 3-ingredient recipe inspired me to think about how I could adapt her technique to some other flavors. In addition, this month I’ve had to jettison spices while I experiment with the autoimmune protocol for paleo. Since my spice playground is verboten, I’m playing around with herbs instead!
Due to my experimental tendencies, I’ve been pushing the boundaries of using my slow cooker as a roasting vessel. I have a passionate dislike for stew and soups made in the slow cooker — they just don’t caramelize enough for me, and I feel like they’re always too watery — but I’m loving my slow cooker as a countertop oven. Also, Dave just acquired a new camera so he’s snapping pics all over the place to deepen his relationship with it before we start official photography for Well Fed 2: More Paleo Recipes For People Who Love To Eat… which is why we have along-the-way photos in this post, in addition to the finished, tender, shiny, scrumptious pork.
Slow-Cooker Italian Pork Roast
Serves a lot! | Prep 10 min. | Cook 16 hours, give or take | Whole30 compliant
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)
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.
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.
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.
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.
I started with a 7-pound pork shoulder roast. Mine had a bone, but boneless will work, too.