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Slow Cooker Pork Shoulder with Zesty Basil Sauce

Name: Slow Cooker Pork Shoulder with Zesty Basil Sauce
Ingredients: 8 garlic cloves, finely chopped; 1/4 cup olive oil; 3 tablespoons whole grain mustard; 3 tablespoons light brown sugar; 2 tablespoons kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons oregano leaves, finely chopped; 1 1/2 teaspoons smoked paprika; 1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds); 1 large shallot, finely chopped; 2 cups basil leaves, finely chopped; 1 1/4 cups extra virgin olive oil; 1/4 cup oregano leaves, finely chopped; 1 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 1/2 cup fresh lemon juice; A (4-quart) slow cooker

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Ingredients

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directions

1.
Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
2.
Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2–8 hours.
3.
Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
4.
Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
5.
Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

Recipes sourced from Epicurious.com.

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