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