I generally don’t think of pulling out my slow cooker in the spring and summer, but actually it makes a lot of sense. The slow cooker doesn’t generate much heat, so it’s perfect for hot days. And it’s a nice alternative to grilling on a rainy day. So, either way, summer is the perfect time to make this garlic rosemary pulled pork recipe—which is a refreshing change from the usual tomato- or barbecue-sauce-based pulled pork. This is also perfect to take along to a picnic, barbecue, or potluck dinner.
I adore garlic, rosemary, and lemon. In fact, I think I would gladly eat shoe leather if it were seasoned with garlic, rosemary, and lemon.
We have all read that garlic has wonderful healing properties, but did you know that rosemary does too? Recent studies havefound that rosemary has powerful antioxidant and anti-inflammatory properties and that it helps fight both leukemia and breast cancer. Rosemary has also been rumored since Shakespeare’s time to improve memory.
“There’s rosemary, that’s for remembrance. Pray you, love, remember.” (Hamlet)
And recent studies show that he was right. The scent of rosemary really does boost memory. All the more reason to season generously with this delicious herb.
This recipe couldn’t be simpler. There’s not much to remember. Just pile all the ingredients into your slow cooker.
After it’s done, shred and let stand to reabsorb some of the juices.
Garlic rosemary slow cooker pulled pork
A lemony, tangy, garlicky pulled pork that is perfect for a picnic or barbecue.