This tender savory Italian Pork Roast is loaded with fresh rosemary, roasted garlic, and crisp bay leaves that kick up the volume on traditional pork roast.
12 to 3 lbpork roast(shoulder roast, boneless. If you use bone-in “butt” pork roast, increase cooking time until meat is tender and easily comes off the bone)
In a small bowl or with a mortar and pestle, combine sea salt, pepper, garlic powder, and fresh rosemary. Mix well and rub all over the pork roast.
Place the roast skin side up in slow cooker with 1 inch of water. Add 2 bay leaves and 2 whole cloves of garlic, peeled.
Çook on high for 3 to 4 hours for a boneless 2 to 3 lb cut (though cooking time will need to be increased if you use a cut of pork with the bone still in). Remove the bay leaves.
Slice with a knife or shred using two forks working to pull the meat apart. Enjoy!
Recipe Notes
Alternate Tip: If desired, make 2-3 deep slits in roast and insert the garlic.