INGREDIENTS
2 1/2 lb. boneless pork shoulder, skin on
kosher salt
Freshly ground black pepper
1 tbsp. chopped sage
1 tbsp. chopped parsley, plus more for garnish
1 tbsp. chopped rosemary
1 tsp. fennel seeds
2 garlic cloves, roughly chopped
1/2 tsp. crushed red chili flakes
1 onion, quartered
1 lb. green beans, trimmed
extra-virgin olive oil
sea salt, for finishing
DIRECTIONS
- Season pork shoulder generously with salt and pepper all over. Using a sharp knife, score skin about 1/8″ deep, cutting in a diagonal criss-cross pattern about 1/2″ apart.
- In a mini blender, combine 1 tablespoon kosher salt, sage, parsley, rosemary, fennel seeds, garlic, and chili flakes. Pulse until finely ground, 4 to 5 times. Massage the mixture evenly all over the inside of the pork shoulder.
- In the bowl of a crockpot, spread onions in an even layer. Lay pork shoulder on top of onions and cook on low for 8 to 9 hours.
- Meanwhile, in a large pot add 1″ water and green beans. Bring to a boil, season with salt and simmer 5 to 6 minutes. Strain and serve immediately with sliced pork. Garnish with parsley and sea salt.
- Enjoy!