the finished product
I absolutely adore my CrockPot/slow cooker. It’s the ultimate in convenience cooking…gather simple ingredients, throw in the pot, set it and walk away. There is a bit of planning involved (as in it takes time to complete the meal), but I usually fill it up before I go to sleep. When I wake up, the house smells amazing and dinner for the night is already made. Invest a few extra bucks in a slow cooker that has a digital timer and a “keep warm” function.
This recipe is awesome for having a large amount of protein on hand for various uses throughout the week, and since it’s “just meat”, you can throw the pork into lots of yummy applications…street tacos, served with eggs, paired with a simple veggie side dish, poured over salad and topped with salsa….
Though I prefer to use boneless pork shoulder from US Wellness Meats, I didn’t have one on hand so I bought two lean pork loin roasts from the butcher at my local market and was sure to strip the fat off after cooking.
Ingredients:
- 4 lb of pork loin roast (I used two 2-lb roasts)
- 6 garlic cloves, minced
- Sea salt
- Coconut oil
after 18 hours…mmm
ready to remove the fat and shred the meat
