I moved this weekend. (I know. Again??)
It was just me and my dear friend Evie moving my entire apartment almost all day Saturday and most of Sunday morning.
Since we weren’t moving very far and didn’t have access to a truck until yesterday, we walked most of my big things from my old place to my new place
I am sore right now like I haven’t been since those long ago high school track practices. My muscles are so mad at me. Even blinking hurts! (Okay, maybe that’s an exaggeration…)
Although moving is never ever fun, I am SO SO SO appreciative that I didn’t have to do it alone!
And I’m so thankful that it is DONE.
And I’m even more thankful for easy slow cooker meals like this that mean I don’t have to worry about summoning the effort to cook tonight!
My crockpot has already done all of the work for me. -insert relieved emoji-
I love slow cooker meals during the summer.
Mostly hands off, easy meals that I can come home to and have dinner all taken care of. I don’t have to turn on the oven or do a lot of prep work, I just marinate the pork shoulder overnight and throw it in the slow cooker in the morning.
Then I come home to super tender, falling apart, decadent pork shoulder that I can put on salads, in wraps, over rice or pasta, or just eat alone!
This delicious pork shoulder cooks for 10-14 hours, so it’s sooo juicy and tender.
Typically pork shoulder recipes are really savory and rich and heavy. I didn’t think that that style was suitable for my easy summer meal, so I made this paleo cilantro-lime marinade for my pork roast that made it out of this world and perfect for summer!
This roast is comforting and filling, but refreshing. It’s citrusy and herby and sooo fragrant.
It tastes like a Cuban vacation!
- 1 cup fresh cilantro
- 1/2 cup fresh mint
- 3 tablespoons lime zest (or 3 limes)
- 1 tablespoon lime juice (juice of 1 lime)
- 3-4 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 2-3 pound pork shoulder (Boston Butt)
- Add all ingredients (except the pork shoulder) to the bowl of a large food processor. Process on medium speed until pulverized and evenly blended, about to the consistency of pesto. Spread the mixture over the pork shoulder, wrap it in plastic, and place it in the refrigerator to marinate for at least 8 hours, and up to 24 hours.
- Place the marinated pork shoulder in a slow cooker. You don't need to add anything else, just the marinated roast. Place the lid on the slow cooker and turn the temperature to low. Cook for 10-14 hours.
- After cooking, remove the pork shoulder to a plate or serving platter and let stand for ten minutes before shredding/slicing and serving.
I recommend serving with these blended mojito margaritas!