SAVORY SLOW COOKER PORK

I love this slow cooker pork recipe because the leftovers carries so many possibilities. You can simply cook it in the slow cooker, shred it and store half of it in a big container in the fridge and the other half in single servings in the freezer. This way, once you finish using the fridge leftovers you can move onto your freezer leftovers without worrying about the food spoiling.

Crock Pot Slow Cooker Pork

You can add into the Slow Cooker Potatoes, Carrots, Broccoli, or other vegetables you would like.

Sides that go with this dish:

  • Mashed Potatoes
  • Broccoli
  • Mac and Cheese
  • Corn
  • Green Beans
  • Rice
  • Carrots
  • Asparagus

(makes 8-10 servings)

Ingredients:

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

Instructions:

Place the your onions and garlic in an even layer in the slow cooker followed by the stock or broth. Combine sugar, chili powder, salt, cumin, and cinnamon in a small bowl mixing well. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Slow Cooker Pork on a cutting board with gravy

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion and garlic mixture from the slow cooker through the strainer. Set the strained liquid aside to be used for gravy.

If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Portion out 6-8 servings and store in glass containers or ziplock bags. This pork can be kept in the fridge for a week and it also freezes well for up to 7 months. 

Making Gravy:

Take the set aside liquid and put in a pan heating until almost boiling. Mix about 2 table spoons of cornstarch with some water and slowing add to the liquid until you have the consistency you prefer. You may need to mix up more cornstarch to get a thicker gravy depending on how thick you like it. Salt and pepper to taste. You can add beef broth if it needs more flavor.

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