Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Chris Morocco

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Credit: Christopher Testani

Recipe Summary

hands-on:
15 mins
total:
5 hrs 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

Total Time: 5½ to 8½ hours

Nutrition Facts

460 calories; fat 16g; cholesterol 150mg; sodium 870mg; protein 49g; carbohydrates 29g; fiber 1g; iron 4mg; calcium 48mg.
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