Prep 5 mins
Cook 6 hrs
Received this recipe from a work potluck & have been hooked on it ever since. It's inexpensive and easy to prepare. Did I mention it's delicious?! The meat is great alone, in tacos, quesadillas, enchiladas, open faced sandwiches & the juice makes an excellent pork gravy base.
- Combine all ingredients in a slow cooker & cook on low/medium until meat falls apart (approximately 6-8 hours). Ready to serve*.
- *I refrigerate the pork to skim the fat before re-heating & serving.
Don't let the small quantity of ingredients in this recipe fool you, this dish is delicious. The dish comes togeher in a snap. It literally takes less than 5 minutes to throw together. I followed the directions exactly as written. The pork roast turned out moist and melt-in-your-mouth tender. When I came home from work, I could smell the roast before I even opened up the front door. I took roast out and shredded it and then made gravy with the juice. I whipped up some mashed potatoes and had a delicious hot pork sandwich smothered with pork gravy. I took the leftovers and added BBQ sauce to it and had BBQ'd pork sandwiches the next day. Yummy! Made for Jan 2010 Comfort Cafe.
This is pretty simple, but oh so good! We love pork shoulder, and prefer it to beef "pot roast", and this one is great. The juice made a very flavorful gravy, and I am going to make a pork stew with the leftovers!