All right, time to start back in with fall cooking. This is one of my favorite go-tos lately. It takes less than 5 minutes to prepare, requires no searing (unlike most slow cooker meat recipes) and yields delicious, browned, caramelized, fall-apart meat, with a splash of rich juice to pour over the top.
The secret? No liquid in the slow cooker! I know, it seems strange, but there is enough moisture in the fat to break down the connective tissue in a pork shoulder without adding extra liquid. This intensifies the flavor of the meat. Enjoy!
1/4 cup olive oil
2 tablespoons coarse salt
2 teaspoons coarse ground black pepper
1 clove garlic
1 sprig of fresh rosemary (or one teaspoon dried rosemary leaves)
1 (3-4 pound) pork shoulder roast (also called picnic or butt roast)
Combine the olive oil, salt, black pepper and garlic in a food process and purée. Rub the mixture over the surface of the pork roast, then set it fat-side-up in a slow cooker. Set the rosemary on top of the roast, cover, and cook on low for 6 to 8 hours, until fork-tender. Meat will lift easily off the bone when ready to carve. Pour juices on top to serve.