Slow-Cooker Pork Sandwiches With Parsley and Pickles

slow-cooker-pork-sandwiches
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 460 calories
    • Fat 16 g (6g saturated fat)
    • Cholesterol 150 mg
    • Sodium 870 mg
    • Protein 49 g
    • Carbohydrate 29 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 4 mg
    • Calcium 48 mg

Using a sharp paring knife, cut 24 1-inch-deep slits in the pork. Insert a garlic quarter in each slit.

Place the pork in a 4- to 6-quart slow cooker. Rub with the rosemary, fennel seeds, orange zest, red pepper, 1 1/4 teaspoons salt, and 1 teaspoon black pepper. Add 1/4 cup water to the slow cooker, cover, and cook until tender, on low for 7 to 8 hours or on high for 5 to 6 hours.

Transfer the pork to a cutting board and let rest for 15 minutes before slicing across the grain. Skim off and discard most of the fat from the juices in the slow cooker; reserve the juices.

Ingredients

  1. Check 1 3-pound piece boneless, skinless pork shoulder
  2. Check 6 cloves garlic, quartered
  3. Check 2 tablespoons chopped fresh rosemary
  4. Check 1 1/2 teaspoons fennel seeds
  5. Check 1 teaspoon orange zest (from 1/2 orange)
  6. Check 1 teaspoon red pepper flakes
  7. Check Kosher salt and black pepper
  8. Check 1 large baguette, split horizontally and cut into 4 pieces
  9. Check Dijon mustard, dill pickles, and fresh parsley, for serving

Directions

  1. Using a sharp paring knife, cut 24 1-inch-deep slits in the pork. Insert a garlic quarter in each slit.
  2. Place the pork in a 4- to 6-quart slow cooker. Rub with the rosemary, fennel seeds, orange zest, red pepper, 1 1/4 teaspoons salt, and 1 teaspoon black pepper. Add 1/4 cup water to the slow cooker, cover, and cook until tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
  3. Transfer the pork to a cutting board and let rest for 15 minutes before slicing across the grain. Skim off and discard most of the fat from the juices in the slow cooker; reserve the juices.
  4. Spread the mustard on the baguette. Top with the sliced pork, pickles, and parsley and drizzle with the juices.

Total Time: 5½ to 8½ hours