Ingredients Jump to Instructions ↓

  1. 3-pound boneless pork shoulder (Boston Butt) roast 2 teaspoon Italian seasoning 1 teaspoon fennel seed, crushed 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground black pepper 2 large potatoes, peeled and cut into 3/4-inch slices 4 garlic cloves, peeled and sliced 3/4 cup beef broth (or water)

Instructions Jump to Ingredients ↑

  1. Mix together seasonings and rub over all surfaces of pork roast. Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly. Place potatoes and garlic in 3 1/2 to 4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8 to 9 hours, until pork is very tender. Slice pork to serve with vegetables and juices.


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