Slow-Cooker Porchetta with Green Beans
By Judy Kim
Yields:
4
Prep Time:
20 mins
Total Time:
9 hrs 30 mins
Jump to recipeChannel your inner Giada and tackle this super impressive (and super simple) Italian pork roast.
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Ingredients
- 2 1/2 lb. boneless pork shoulder, skin on
- kosher salt
- Freshly ground black pepper
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. chopped fresh parsley, plus more for garnish
- 1 Tbsp. chopped fresh rosemary
- 1 tsp. fennel seeds
- 2 cloves garlic, roughly chopped
- 1/2 tsp. crushed red chili flakes
- 1 onion, quartered
- 1 lb. green beans, trimmed
- 1 Tbsp. extra-virgin olive oil
- Maldon sea salt, for finishing
Directions
- Step 1Season pork shoulder generously with salt and pepper. Using a sharp knife, score skin about 1/8" deep, cutting in a diagonal criss-cross pattern about 1/2" apart. In the bowl of a mini food processor, combine salt, sage, parsley, rosemary, fennel seeds, garlic, and chili flakes, and pulse until finely ground, 4 to 5 times. Massage the mixture evenly all over the inside of the pork shoulder. Lay pork shoulder skin side down and roll meat tightly, then tie with butchers twine.
- Step 2In the bowl of a slow cooker, spread onions in an even layer. Lay pork shoulder on top of onions and cook on low for 8 to 9 hours.
- Step 3Carefully remove pork from braising liquid and transfer to a cutting board. Drain excess liquid and pat pork with paper towel to remove moisture. (This will ensure a crisp skin and reduce splatter.) Heat a large skillet over high heat. Once pan is hot but not smoking, add olive oil and sear pork until crispy with a golden crust, rotating so it cooks 3 minutes on each side. (If skin is burning, reduce heat to medium-high.) Transfer to cutting board, remove butchers twine and cover loosely with foil to rest.
- Step 4Meanwhile, in a large pot add 1" water and green beans. Bring to a boil, season with salt and simmer, 5 to 6 minutes. Strain and serve immediately with sliced pork. Garnish with parsley and sea salt.
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