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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']

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.
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.
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.
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.
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.

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