A Hands Off Approach to Dinner
With just four (4) ingredients and six (6) hours of hands-off cook time, you’ll have a truly delicious pork roast ready to shred up for the week’s meals. Use it for chile verde, pulled pork sandwiches, burrito bowls or even carnitas tacos. The options are endless and meals are made easier. That’s my kind of batch cooking.
The key here: use quality meats. Here at Cooking with Our CSA, we eat a mostly vegetarian-based diet. When we purchase beef, pork, and poultry, we are committed to sourcing most of our meat from Sage Mountain Farm and our local butcher, Graze & Gather Meats.
Knowing and seeing how the animals are raised on the farm provides us with the confidence and assurance that we’ll enjoy the highest quality, best tasting meats. Because such quality ranching translates to higher costs, we reserve our meat consumption to once a week or once every couple of weeks—whatever our food budget allows that month. When we picked up a 4-pound pork roast at the farm stand during a recent farmers market haul, my family knew we were in for a treat.
This recipe is freezer-friendly. Make a batch and portion out your desired amount to freeze for up to 3 months. This is helpful if you don’t think you’ll eat it all within a week.
One four (4) pound pork butt or pork shoulder, (bone in or boneless is fine)
5 garlic cloves, peeled and kept whole
1 tablespoon flaked sea salt + 1 tablespoon smoked sea salt
2 slices bacon
Line your slow cooker with the two slices of bacon and place your pork roast on top. Insert garlic cloves into various points of the roast, using your index finger to make a divet or small opening to place the garlic clove inside. Mix together your smoked salt and flaked sea salt then sprinkle your salt mixture on top of the roast, seasoning as much of the top and sides as possible. Cover and set your slow cooker to low and allow roast to cook for 6 to 8 hours. Turn off slow cooker and let the roast cool about 30 minutes.
Using tongs, remove pork roast from slow cooker and place in a large bowl, keeping as much of it whole as possible while leaving the rendered fat liquid in the slow cooker. Remove any garlic cloves you see from the pork roast and discard. Using a couple of forks, shred up your pork. Portion your cooked pork into 8 ounce containers and store in the fridge for up to 5 days or in the freezer for up to 3 months.