I love me some good shredded pork, but it's so time consuming that if you're gonna make it - you better go all out! Follow my directions for some easy meals from your freezer and a happy husband. Bring on the pork!
1. I bought this roast, almost 7 pounds of pork shoulder for under $9. For the amount of dinners and lunches I made, it was well worth it! Don't worry about buying a more tender cut of meat, it's going to slow cook all day, so it will be plenty tender. Place the roast in the crockpot, it was a tight squeeze!
2. To give your pork some oomph I recommend adding some delicious flavors. First, add 1 sliced lemon or 2 sliced limes. Slice 1 jalapeno and toss it in (don't worry, it won't be too spicy, just delicious). Slice half of an onion and toss it over the roast. When you add your garlic cloves, I like to press them down into the meat. Now, fill the crockpot with water until about 3/4 of the roast is covered. This keeps your roast moist and prevents the meat from drying out and getting too crispy.
3. Sprinkle with pepper, put your lid on and set on low for 12 hours. I like to start it at night, then you wake up to a house smelling AMAZING!
4. Pull out roast to a cutting board (I used a slotted spoon since it was sooo fall apart tender) and let it cool. Peel away any fat chunks. Shred it with a fork or your fingers.
5. Separate your pork into meal portion sizes, I do 2 cups. Put in bags, label and freeze. Use within 2 months.
So, what can you do with shredded pork? I'll post my favorite recipes soon, leave a comment with your ideas.
We made: Tacos, BBQ pulled pork sandwiches, pork and rice burritos, egg rolls and enchiladas