Slow Cooker Pork Shoulder With Zesty Basil Sauce

• 8 garlic cloves, finely chopped
• 1/4 cup olive oil
• 3 tablespoons whole grain mustard
• 3 tablespoons light brown sugar
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons oregano leaves, finely chopped
• 1 1/2 teaspoons smoked paprika
• 1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)
• 1 large shallot, finely chopped
• 2 cups basil leaves, finely chopped
• 1 1/4 cups extra virgin olive oil
• 1/4 cup oregano leaves, finely chopped
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 cup fresh lemon juice
• A (4-quart) slow cooker

1. Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
2. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
3. Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
4. Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
5. Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

garlic, olive oil, whole grain mustard, light brown sugar, kosher salt, freshly ground black pepper, oregano, paprika, skinless, shallot, basil, extra virgin olive oil, oregano, red pepper, kosher salt, lemon juice, slow cooker

Taken from www.epicurious.com/recipes/food/views/slow-cooker-pork-shoulder-with-zesty-basil-sauce (may not work)