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.
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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.
Enjoy!
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