A tender and flavorful pork roast infused with garlic and herbs, slow-cooked to perfection.
Season the pork roast generously with salt and pepper on all sides.
Let the pork sit for a few minutes after seasoning to allow the flavors to penetrate.
Make small incisions in the pork and insert sliced garlic cloves into them.
Ensure the garlic is evenly distributed for consistent flavor.
Sear the pork roast in a hot skillet until browned on all sides.
This step locks in the juices and adds a rich flavor.
Place the sliced onion, carrots, and celery at the bottom of the slow cooker.
Layering the vegetables creates a natural rack for the pork.
Place the pork roast on top of the vegetables and add bay leaves, cloves, soy sauce, and a cup of water.
Ensure the liquid covers the bottom of the slow cooker to prevent burning.
Cook on low for 8-10 hours or high for 4-5 hours until the pork is tender.
Avoid opening the slow cooker lid frequently to maintain a consistent temperature.
Serve the pork roast with the cooked vegetables and garnish with fresh rosemary.
Let the pork rest for a few minutes before slicing to retain its juices.
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