This easy dinner party main dish features three of my favorite little helpers: anchovies, the food processor, and the slow cooker. I sneak anchovies into as many things as I can to boost and funk up flavors (just as long as there aren’t vegetarians at my table). The food processor used here can be a mini prep (in fact, I prefer my mini prep for this) or a full size—either way it turns the task of making a flavor-packed paste to rub all over the pork roast a day or two in advance into a breeze.
The slow cooker is my favorite tool for cooking big hunks of meat without turning on the oven and heating the kitchen in the summer. I’m sorry to all you Instant Pot fans out there, but I just love my slow cooker. I like that I can open it up and poke at the meat and know exactly what’s happening. I use a 4-quart slow cooker for this recipe because it’s the only one I have and the pork roast just barely fits into it, which means the pork very quickly gets submerged in a bath of its own fat—a good thing for a pork roast to do. But you can use whatever size you have.
Serve this easy slow-cooker pork with my Pickled Peppercorn Vinaigrette drizzled over the top.
To roast pork in the oven, place the pork in a large Dutch oven, cover, and roast in a 300°F oven, basting occasionally, until the meat is fork-tender, 6 to 7 hours.
Recipe notes
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Marinate this pork roast a day or two in advance, throw the whole thing in your trusty slow cooker, and dinner is a hands-off affair.
