Crock Pot Pork Mediterranean Style |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 8 |
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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! Ingredients:
1 (3 lb) boneless pork shoulder |
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 |
Directions:
1. Mix all the ingredients for the marinade.
2. Put the roast in a large bowl, stab all over with a sharp knife, pour over and rub in half of the marinade.
3. Turn over and repeat, cover and leave in a cool place for 10-12 hours.
4. When ready to cook bring roast back to room temperature.
5. Preheat a large frying pan or skillet on the top of the stove.
6. 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.
7. 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.
8. Put in the crock pot and cook on low for 8-10 hours.
9. You can add two tablespoons of cream to the juices or serve them as they are.
10. If you don’t like the juices just serve the pork with another gravy and discard the juices.
11. To serve on buns or in pita, cook the pork 1-2 hours longer so you can pull it apart.
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