Right, Lisa, a wonderful, magical animal: Garlic and Herb Pork Roast

Lisa: I’m going to become a vegetarian.
Homer: Does that mean you’re not going to eat any pork?
Lisa: Yes.
Homer: Bacon?
Lisa: Yes Dad.
Homer: Ham?
LIsa: Dad, all those meats come from the same animal.
Homer: Right Lisa, some wonderful, magical animal!

I think that says all the saying that needs to be said on this subject.

Garlic and Herb Pork Roast

1 3-lb bone-in pork shoulder roast, brought to room temperature
4 large garlic cloves
3 tablespoons dried herbes de Provence or your favorite dried herb mix
1 tbsp kosher salt
1/2 tbsp black pepper
1/4 c. olive oil

Dice garlic cloves and place in a small bowl.  Add in dried herbs, kosher salt, black pepper and olive oil.  Mix everything together well, crushing the herbs and the garlic until you form a nice thick paste.

Rub the pork roast with the herb paste, smoothing it into the meat as deeply and thoroughly as possible.

Place roast in a slow cooker.  Cook on low for 8 hours, or on high for 4-5.

Take the lid off the slowcooker.  Inhale.  Breathe in the magic.  Mmmm.

At this point, the flavors of the garlic and pork will have infused the pork all the way through, and the meat will be mouth-meltingly tender.

This is where I stopped.  Well, no, 4 ounces later is where I stopped, after dipping it in barbecue sauce.  However, given more energy and supplies, I’d also recommend taking thing a step further and using the juices from the slowcooker to create a nice, flavorful sauce in a small skillet with mushrooms and a bit of cream.  Or put your own spin on it.  With a recipe this easy and delicious, I’m sure the ideas will flow.

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2 thoughts on “Right, Lisa, a wonderful, magical animal: Garlic and Herb Pork Roast

  1. Lauren

    We had the leftovers tonight—shredded up and reheated on the stove with barbecue sauce and caramelized onions, piled up on a bun with cheddar cheese. Oh and Kraft Mac on the side! Ha. Excellent leftovers.

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