I kinda hate slow cookers. I really want to like them, but for some reason I never am too pleased with the meals that come out of them. I find that everything is usually melded together and the textures never seem right. Maybe I am just using the wrong recipes? Regardless, this is one recipe where I am glad that I have a slow cooker. This pork recipe is very basic, and you can use the cooked pork in anything that your heart desires. It takes forever, which is why a slow cooker is nice. I usually make this from Saturday night into Sunday because we tend to eat a big meal in the afternoon on Sundays as a lunch/dinner. I like to add the pork to BBQ sauce, and make sandwiches. Or I’ll make pork tacos. Really, you can do anything with it.
Slow Cooker Shredded Pork
- approximately 4 lbs pork roast // I usually buy around a 4 lb roast and cut it in half so it will fit, you could also buy 2 2lb roasts. If it is over/under by 1 lb, it won’t matter.
- 4-6 garlic cloves, chopped // If you are worried about it being too garlicy, don’t be. It adds a nice flavor without being too overpowering.
- something to grease the slow cooker with // I usually just go with cooking spray, but coconut oil would work well too
- Grease the inside of your slow cooker.
- Dry your pork roast. Cut in half if you have a large piece. Sprinkle with about 1 teaspoon of salt. Use more or less depending on how much meat you have.
- Sprinkle about half of the chopped garlic on the bottom of the crock. Place meat, fat side up, on top of the garlic. Sprinkle the meat with the remaining garlic.
- Cover, and cook on low for 16-18 hours. Don’t open the lid until it is done. Patience is key here. When it is done, it should look like this:
- When the meat it is done, remove to a cutting board. Peel off any remaining fat and discard. Using two forks, shred the meat. It should be very tender at this point. Discard any leftover juice. It will be incredibly salty.
- Use the pork however you would like to. If you would like to freeze it, freeze it on a parchment lined baking sheet first, then transfer into a bag so you don’t end up with one huge block of frozen meat. Or you can freeze it in smaller bags.