Slow Cooker Mojo Pork Roast with Chimichurri Sauce
Servings:*
6 servingsIngredients
- 4 tablespoons grapeseed oil
- 1 (4pound) pork shoulder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 yellow onion, quartered
- 1 Fresno pepper, halved with seeds
- 1 cup rum
- 1 cup orange juice
- ½ cup lime juice
- 6 cloves garlic, minced
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- ½ teaspoons red pepper flakes
- 1 teaspoon coriander
- For the Chimichurri Sauce:
- 1 cup chopped parsley
- ¼ cup chopped cilantro
- ½ teaspoons dry oregano
- 1 teaspoon Fresno pepper, seeded and diced small
- 2 garlic cloves, minced
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoons coarse salt
Directions
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In a large heavy bottom pot, heat grapeseed oil over medium-high heat.
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Season pork with salt and pepper and sear on all sides. Place seared pork shoulder in slow cooker.
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Pour off the extra fat and oil from the heavy bottom pot and discard.
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To the pot, add onion, Fresno pepper and rum; bring to a simmer and scrape up all the bits from the bottom of the pot. Add the rum mixture to the slow cooker.
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Next, to the slow cooker add orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and coriander.
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Cover and cook for 6 hours on high. Remove roast to a serving plate and top with chimichurri sauce to serve.
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Mix all ingredients together and serve immediately over pork.
For the Chimichurri Sauce:
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.