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All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.has been one of my favorite ways to prep for a dinner party since my mom gave me my first slow cooker for my first Brooklyn apartment 14 years ago.
This time of year,I always grab it for an easy boneless pork shoulder roast. With the help of a flavorful rub the day before the party and my little slow cooker that could, the pork becomes the star of a dinner party menu that basically cooks itself. Even if you don’t consider yourself an Anchovy Person, I promise you’ll recognize their power here. Mixed into a paste with garlic, mustard, salt, pepper, and allspice,
are the secret to making my pork roast more intensely flavorful—and not at all fishy. Rubbing the pork in this mixture a day before a party means evenfor making the rub since it’s so easy to use and clean, but if you don’t have a food processor, you can finely chop the anchovies and garlic and then mash it all up in a bowl to form a paste to rub all over the tied pork roast.
I then pop the rubbed roast right into the insert of the slow cooker and put it on the chilly porch overnight when the weather’s properly cool. If you have room in your fridge, that works too. If you don’t have room in your fridge for a whole slow cooker insert, and it’s not cool enough outside, seal the pork into a resealable plastic and squeeze it into your fridge. And that’s the most involved part of hosting this dinner party, done a day ahead.a totally fall-apart pulled pork situation.
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