Slow Cooker Pork Shoulder with Root Vegetables and Coriander

Ingredients:

• 1 pork shoulder with bone, weighing 3 kg, without skin
• 1.5 tsp ground coriander
• 0.5 tsp red pepper flakes
• 1/4 cup fresh sage, torn (about 14 leaves)
• 1 tbsp fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 bay leaf, broken
• 3 cloves of garlic
• Juice of 2 oranges
• Juice of 2 lemons
• 1 cup lightly salted chicken broth
• 450 g small potatoes
• 1 rutabaga (about 0.5 kg), peeled and cut into 1.5 cm pieces.
• 1 can (410g) diced baked tomatoes
• 1.5 tsp sugar
• 1 cup fresh mint leaves

Preparation:

1. In a food processor, combine 2 tablespoons of salt, 1 teaspoon of black pepper, coriander, red pepper flakes, sage, thyme, rosemary, bay leaf, and garlic and process to form a paste. Prick the pork shoulder all over with a knife and rub with the spice paste. Tie the shoulder with kitchen twine to keep it in place.
2. Place the meat in 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 for 7.5 hours.
3. Transfer the meat to a cutting board and cover with foil. Skim off any fat from the cooking liquid. Add the tomatoes, sugar, and juice of the remaining orange and lemon to the slow cooker; cover and cook on high for another 30 minutes. Stir in the mint just before serving.
4. Remove the string from the shoulder and cut into slices. Serve with vegetables and the cooking liquid.