Crock pot pork roast

Crock pot pork roast


three tablespoons fresh rosemary leaves

three tablespoons fresh sage leaves

one tablespoon fresh thyme leaves

five tablespoons olive oil

A single 5- to 6-pound boneless pork shoulder with a excess fat cap

Kosher salt and freshly ground black pepper

one/2 cup dry white wine

2 big cloves garlic, finely chopped

1/four teaspoon ground allspice

4 massive carrots, cut into rough 1-inch chunks

four celery ribs, cut into two-inch-extended pieces

1 big onion, trimmed but left intact at the root finish, lower into eighths

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