So right down the street from my new office is an amazing family-owned Spanish restaurant – Andy’s. It’s hard not to go for lunch every day as they have the best Spanish pork, rice, and beans, I’ve ever had. I was inspired to try to recreate it for a celebratory meal (and some awesome leftovers). This recipe was so easy to just set and forget, but still full of flavor.
- 4 lb boneless pork shoulder
- 4 TBSP minced garlic
- 1 TBSP oregano
- 2 TBSP olive oil
- 4 tsp kosher salt
- 1/4 tsp black pepper
Combine garlic, pepper, oregano, olive oil, and salt in a small bowl. Rub pork with the mixture, cover, and refrigerate overnight (or a minimum of 4 hours) to marinate. Then drop it into the crockpot on low for 8 hours. It doesn’t need any added liquid as the pork will create it’s own as it cooks.
Once it’s done, if you’re looking for a nice crispy exterior skin, stick the pork butt in a baking dish and bake in the oven at 450 F for about 20 minutes. Cover the pork and let it rest for about 20 minutes before shredding it. Serve with black beans and yellow rice for a nice hearty meal.