Pork is a best friend of garlic, and this recipe calls for plenty of it! Between that and the fresh herbs, by the time this dish is cooked, everyone’s mouths will be watering from the aroma.
Makes 6 to 8 servings.
2-pound boneless pork roast
6 cloves garlic, minced
1/4 cup fresh rosemary, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh sage, chopped
Salt and pepper to taste
3 ribs celery, cut into 4-inch lengths
1/3 cup chicken stock or broth
1. Rinse pork and pat dry with paper towels. Combine garlic, rosemary, parsley, sage, salt, and pepper in a mixing bowl. Make slits deep in the pork, and stuff half of mixture into the slits. Rub remaining mixture on the outside of the roast.
2. Arrange celery slices in the bottom of the slow cooker to form a bed for the meat.
3. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil pork for 3 minutes per side, until well browned. Transfer port to the slow cooker, and pour in any juices that have collected in the pan. Pour stock over pork.
4. Cover and cook on High for about 2 hours, then reduce heat to Low and cook for 4 hours, until pork is fork tender. Carve pork into slices and moisten with juices from the slow cooker.