SLOW COOKER PORCHETTA RECIPES

Steps:

• Season pork shoulder generously with salt and pepper. Using a sharp knife, score skin about 1/8" deep, cutting in a diagonal criss-cross pattern about 1/2" apart. In the bowl of a mini food processor, combine salt, sage, parsley, rosemary, fennel seeds, garlic, and chili flakes, and pulse until finely ground, 4 to 5 times. Massage the mixture evenly all over the inside of the pork shoulder. Lay pork shoulder skin side down and roll meat tightly, then tie with butchers twine. In the bowl of a slow cooker, spread onions in an even layer. Lay pork shoulder on top of onions and cook on low for 8 to 9 hours. Carefully remove pork from braising liquid and transfer to a cutting board. Drain excess liquid and pat pork with paper towel to remove moisture. (This will ensure a crisp skin and reduce splatter.) Heat a large skillet over high heat. Once pan is hot but not smoking, add olive oil and sear pork until crispy with a golden crust, rotating so it cooks 3 minutes on each side. (If skin is burning, reduce heat to medium-high.) Transfer to cutting board, remove butchers twine and cover loosely with foil to rest. Meanwhile, in a large pot add 1" water and green beans. Bring to a boil, season with salt and simmer, 5 to 6 minutes. Strain and serve immediately with sliced pork. Garnish with parsley and sea salt.

Steps:

• Place pork in slow cooker.
• I use a 6 quart for this.
• Mix remaining ingredients in a small bowl.
• Stab pork all over with a fork or knife.
• Then rub seasonings all over the pork.
• turn slow cooker on low and cook for 8-10 hours.