It's been ages since I last wrote a post, and what do I do? Yet another crock pot pork shoulder dish! We do have fun at work occasionally, and I was happily surprised to win first place in our most recent cook-off, particularly as I have suffered the crushing disappointment of defeat in past cook-offs at work! As promised to a few friends, although a bit late, I'm finally getting around to sharing this "recipe" for my crock pot pulled pork shoulder. This is one of those lovely dishes that is simple to make, provides a ton of servings and gets better after a day or two. And there are so many options for this. You can serve with your choice of potatoes, or over rice, quinoa, polenta, etc., or in a warm corn tortilla with minced onions, black beans and cilantro. This one is even easier than the previous pork shoulder recipe, because you can be out all day while it cooks instead of having to add another ingredient five hours in (although the prior recipe is worth that extra step). But the one I'm giving you here is super easy in terms of effort and time...
Ingredients:
Boneless pork shoulder (approx 6 pounds)
Kosher salt
Black pepper
Sage, rosemary, thyme (I used dried herbs)
1 head of garlic (no need to peel)
Directions:
1) The night or day before you cook, generously rub the meat on all sides and in the nooks and crannies with the salt and pepper. Rub sage, rosemary and thyme all over. Add head of garlic to bottom of pot. Cover and put in fridge. (It makes all the difference in flavor by letting it sit for at least 24 hours in the fridge with the seasonings.)
2) Remove pork from fridge and let it come to room temperature for an hour.
3) Cook in slow cooker on low for 10 hours.
4) Shred meat with fork and enjoy!
P.S. You can squeeze out the garlic from the cloves and spread it over grilled/toasted bread or just mix it in with the meat. So good!
