Prep 30 mins
Cook 24 hrs
The longer I have my crock pot the more I love and appreciate it! Personally I find it is at its best with making stocks, soups, stews and large pieces of meat. My biggest joy is creating new recipes for it...hope you will like this one!
- 1360.77 g boneless pork shoulder
For the marinade
- 59.14 ml olive oil
- 59.14 ml lemon juice
- 9.85 ml dried oregano
- 9.85 ml dried mint
- 9.85 ml mustard
- 9.85 ml pesto sauce
- 6 crushed garlic cloves
- salt and pepper
- Mix all the ingredients for the marinade.
- Put the roast in a large bowl, stab all over with a sharp knife, pour over and rub in half of the marinade.
- Turn over and repeat, cover and leave in a cool place for 10-12 hours.
- When ready to cook bring roast back to room temperature.
- Preheat a large frying pan or skillet on the top of the stove.
- Scrape of as much marinade as possible and place that, together with the marinade in the bowl in your crock pot, switch on to low.
- When skillet is hot brown the roast on all sides for about 10 minutes, don’t use any oil or butter, there is still enough oil on the roast.
- Put in the crock pot and cook on low for 8-10 hours.
- You can add two tablespoons of cream to the juices or serve them as they are.
- If you don’t like the juices just serve the pork with another gravy and discard the juices.
- To serve on buns or in pita, cook the pork 1-2 hours longer so you can pull it apart.
This is such a flexible recipe. I used boneless pork loin, as the only pork shoulder I could find were about 10+ pounds and I didn't think they would fit in my crock pot. I bought two 1 1/2 pound pork loins. The meat fell apart easily after 7 - 8 hours. The mediterranian flavors weren't as strong as I'd expected them to be, but it was easy to flavor the meat as we ate it. In fact, that worked as an advantage to its flexibility. The first meal, I used it as a gyro. I stuffed it in a pita and topped it with plain yogurt, cucumber and feta. The second meal I combined it with BBQ sauce. It could easily be served on buns, but we served it without. Finally, I used the pork in a "Cuban Wrap". I used a flour tortilla, placed the shredded pork down the middle, topped it with sliced swiss cheese and a "stacker" pickle. I popped it in the microwave and rolled it up. Thanks for a great recipe!
I rubbed oregano powder into the roast and let it rest for an hour before proceeding with the marinade. The house smelled wonderful all day as this was cooking, and made the best pita sandwiches ever. Thanks PetsRUs, this recipe is a keeper!
I cooked this 10 hours so the pork was falling-apart tender. The oregano, mint and basil from the pesto sauce didn't stand out as much as I had expected, with garlic being the dominant taste--this was fine with me. After cooking I spooned the pan sauces over the pulled pork. It tasted fine the first night, but the next day with reheating it was fantastic, well worthy of 5 stars!