Today I cooked this Food Network Magazine recipe in my slow cooker. www.foodnetwork.com/recipes/food-network-kitchens/slow-roasted-pork-with-citrus-and-garlic-recipe/index.html
It was an experiment to see if I could convert their recipe, pork shoulder marinated overnight and roasted in the oven, into an even easier version for my slow cooker. I was successful and once again I was able to enjoy a nice dinner without spending all afternoon in my kitchen. I'm sure the original recipe is delicious and worth a try. Either recipe will produce tender pork, full of wonderful flavor from orange, lemon and lime juices, garlic, thyme, oregano, coriander and Worcestershire sauce.
Here is my converted slow cooker recipe. I served it with sweet potato fries (frozen from Costco) and steamed veggies. Actually, my husband cooked the sides while I was at yoga. I was centered, dinner was ready and it was all good!!
SLOW COOKER PORK WITH CITRUS AND GARLIC
10 cloves garlic
1 tablespoons oregano
1 teaspoon thyme
1 tablespoon coriander
1 teaspoon cumin
4 bay leaves
salt and pepper
2 tablespoons olive oil
1 4-6-pound pork shoulder
Juice of 5 oranges, peels reserved
Juice of 4 lemons, peels reserved
Juice of 4 limes
6 oz light beer
1/4 cup Worcestershire sauce
3 white onions, sliced
Combine garlic, oregano, thyme, coriander, cumin, bay leaves, orange, lemon and lime juices, beer and Worcestershire sauce in a slow cooker. Add orange and lemon peels and onions. Trim all but a thin layer of fat from the pork and season well with salt and pepper. Heat olive oil in a large pan to medium high heat and brown pork on all sides, 3 minutes per side. Add pork to slow cooker and cook on low for 8 hours or on high for six hours. Remove pork and shred or slice for serving.
**Picture featured in this post is copied from the Food Network website recipe page. I will try to add a picture of my dish to show the comparison. I think it was pretty close!!