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Slow Cooker Herb Pork Roast
A simple and succulent pork shoulder roast with thyme and rosemary.
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servings: 4
total time: 8.5 hours
recipe by: Rae
Ingredients
- 3 lb pork butt, bone-in
- 1 TBSP rosemary leaves
- 1 TBSP thyme leaves
- 1/2 tsp black pepper
- 2 tsp Dijon mustard
- 2 TBSP apple cider vinegar
- 2 TBSP oil
- 3 TBSP kosher salt
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Directions
- In a blender combine the rosemary, thyme, pepper, Dijon, vinegar, and oil and blend until pureed.
- Use a paring knife and cut little slits all over the pork butt.
- Rub the marinade all over the pork. Pour the salt all over the pork and rub into the meat.
- Place the pork in the slow cooker and cook on LOW for 8 hours.
- Remove from the pork slow cooker and turn on your broiler.
- Place the pork under the broiler for about 5 minutes or until the fat is golden brown and crispy.
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