Friday, February 28, 2014

Slow Cooker Pork

* 5 lb Boston butt pork roast (bone-in or out, your choice)
* 3 slices of bacon
* salt (approximately 1/2 tsp of medium-coarse for each lb of meat)
* 3-5 peeled garlic cloves, optional

1. Line the slow cooker with the 3 pieces of bacon.
2. Rub the salt into the pork roast, and then put it in the slow cooker with the fat side up.
3. Tuck the garlic cloves into the roast.
4. Put the lid on, and set it on low for 16 hours!
5. At the end of the cooking time, discard the fat, and remove the roast from the slow cooker.  Shred it on your cutting board or on the platter you'll be using.  Do not shred it in the cooking liquid that has developed during the cooking time or your pork will be VERY salty!  Serve and enjoy!

I used a boneless pork butt, and it worked out great!  Only 3 pieces of bacon and yet the whole roast ended up tasting like bacon by the end of the cooking time.  The original recipe called for Alaea Red Hawaiian Sea Salt, but I couldn't find that.  I just used regular table salt based on the ingredients list above.  If you can find the Hawaiian sea salt, the recipe calls for 1 1/2 tbsp of coarse Hawaiian sea salt. I also used 2 garlic cloves since that was all I had on hand, but next time might add a few more.  This was absolutely delicious, and you just cannot believe how easy it is.  We served it just as pulled pork, but the kids put theirs on rolls and loved it.  You can remove the fat from the roast, but it was easy to remove at the end of the cooking time.  It is up to you if you want to remove the fat or leave it!  Super easy and unbelievably delicious! 

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