Ingredients
The beauty of this recipe lies in its straightforward ingredients that come together to create something extraordinary.
- 3 to 4 pounds pork shoulder roast
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
Substitutions are always welcome in my kitchen. If you’re running low on fresh herbs, dried ones will do just fine—just remember to use half the amount. And if you’re feeling adventurous, a splash of white wine in place of some chicken broth can elevate the flavors even further.
Instructions
- Start by patting the pork roast dry with paper towels. This helps the seasonings adhere and creates a lovely crust.
- In a small bowl, mix together the garlic, rosemary, thyme, parsley, salt, and pepper.
- Rub the pork roast with olive oil, then coat it with the garlic-herb mixture, pressing it into the meat.
- Heat a large skillet over medium-high heat. Sear the pork roast on all sides until it’s golden brown, about 3-4 minutes per side. This step, taught by my abuela, locks in the flavors.
- Place the seared pork roast in the slow cooker. Add the chicken broth to the slow cooker, pouring it around the roast.
- Cover and cook on low for 8-10 hours, or until the pork is fork-tender and shreds easily.
- Once done, remove the pork roast from the slow cooker and let it rest for a few minutes before slicing or shredding.
Pro tip: If you’re short on time, cooking on high for 4-5 hours will yield a delicious result, but the low and slow method is worth the wait for that melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International