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Wednesday, October 4, 2017

Slow cooker Garlic Herb Pork


This recipe was born out of convenience. I love the idea of slow roasting a huge slab of meat in the oven all day but don’t have the time or ability to be home all day to babysit it while it cooks for 8+ hours. Actually, I’m not really sure I know anyone who has time for that. When I make this, I often put everything straight into the crockpot as is (pictured above), but if you really wanted to get the nice crust on the outside that oven-roasting accomplishes, feel free to sear all sides of the meat before putting in the crockpot.

This pork is flavorful on its own but not so overpowering that you can’t re-purpose the leftovers. I usually serve it as is, with extra balsamic the first night (with veggies & baked fries) and then use the leftovers in a breakfast-for-dinner type dish or for pork carnitas! This is a great recipe for those crazy-busy weeks because it makes a ton of meat and it’s so versatile!

- 8 lb. pork butt with nice fat cap
- ¼ cup balsamic
- 3 cloves garlic minced
- 2 tsp Kosher Salt
- 2 lemons
- fresh oregano and fresh thyme (or your favorite fresh herbs)

Place roast in the crockpot, fat cap side down. Top with balsamic, minced garlic, lemons, salt, and herbs. Cook for 8-10 hours on low, and then shred.

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