Crock Pot Pork Mediterranean Style
- Ready In:
- 24hrs 30mins
- 1 (3 lb) boneless pork shoulder
For the marinade
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons dried mint
- 2 teaspoons mustard
- 2 teaspoons 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.
Join The Conversation
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 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!
RECIPE SUBMITTED BY
Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ...... My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!! It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name. My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!! I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language! I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy) Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor. Besides cooking she has other interests too, crafts, gardening and soap making. She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar. She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated. <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>