Zest of one lemon
2-3 Tbsp fresh lemon juice (aka the juice of one lemon)
2 Tbsp olive oil
1 Tbsp granulated garlic
2 tsp onion powder
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp pepper
Put a boneless 3-pound pork roast in the crock pot and rub the lemony herb paste all over the top of the roast.
Being careful not to wash the rub off, pour 1 cup chicken stock in the crock pot.
Tuck one or two 6" sprigs of fresh rosemary into the chicken stock alongside the roast.
Cook on low for about 5 hours.
Remove from the crock pot and let it sit for about ten minutes before serving.
It's so easy! And delicious! We had ours with scalloped potatoes, steamed spinach, and homemade garlic rosemary bread. The potatoes were fabulous, but they were also a runny disaster, so that recipe is going to need some work.
What? You don't have fresh rosemary? Well, that's easy to fix: go to your local nursery and tell them you need a rosemary plant and a pot. Take it home and set it in a sunny spot. Ta-da! Fresh rosemary at your fingertips!
Any boneless chunk of pork will work. We used a 3-pound boneless pork tenderloin. I'd be willing to bet the rub would go really well with the darker meat of a pork shoulder, as well.
The leftovers were almost more delicious than the original meal. The roast stayed moist and the flavors mellowed to perfection.