Coriander Pork Roast

  • Level: Easy
  • Total: 8 hr 30 min
  • Prep: 30 min
  • Cook: 8 hr
  • Yield: 6 to 8 servings
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Kosher salt and freshly ground pepper

1 1/2 teaspoons ground coriander

1/2 teaspoon red pepper flakes

1/4 cup torn fresh sage (about 14 leaves)

1 tablespoon fresh thyme

1 teaspoon chopped fresh rosemary

1 bay leaf, crumbled

3 cloves garlic

1 7-pound bone-in pork picnic shoulder, skin removed

Juice of 2 oranges

Juice of 2 lemons

1 cup low-sodium chicken broth

1 pound baby potatoes

1 rutabaga (about 1 1/4 pounds), peeled and cut into 3/4-inch pieces

1 14.5-ounce can diced fire-roasted tomatoes

1 1/2 teaspoons sugar

1 cup torn fresh mint


  1. Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape.
  2. Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours.
  3. Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving.
  4. Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.
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