Garlic-Studded Pork Shoulder

By akselden

Ingredients

• 5 lb. boneless pork shoulder
• 10 garlic cloves, sliced 1/4" thick
• Salt and freshly ground pepper, to taste
• 1 tbs. finely chopped fresh thyme
• 2 tsp. finely chopped fresh rosemary
• 5 tbs. finely chopped fresh flat-leaf parsley
• 2 tbs. olive oil
• 1/2 cup white wine
• 3/4 lb. parsnips, peeled and cut into 2" pieces
• 1 lb. turnips, peeled and quartered
• 1 1/2 lb. Granny Smith apples, cut into eighths
• 2 cups apple cider

Preparation

Step 1

Cut 1" slices, 1 1/2-2" apart, in pork. Insert 1 garlic slice into each slit. Season pork with salt and pepper. In bowl, combine thyme, rosemary. 4tbs parsley and 1 tbs. Rub on pork.
In stove top safe insert of slow cooker over medium high heat, warm 1 Tbs oil. Brown pork 10 minutes. Transfer to plate. Pour off fat. Set insert over medium-high heat; simmer wine 2 minutes. Add parsnips, turnips, and apples; place pork on top. Add cider; bring to a boil.

Place insert on slow-cooker base. Cover; cook on high 3 1/2-4 hours. Transfer pork to cutting board; tent with foil. Transfer vegetables and apples to platter. Skim fat off sauce. Simmer sauce over high heat 8-10 minutes. Slice pork 1/4" thick; arrange on platter. Garnish with 1 tbs. parsley. Pass sauce alongside. Serves 10-12.