Preparation time: 10 minutes
Cooking time: 16 hours
Servings: 8
Ingredients:
5 lbs. pork roast/shoulder/ribs/butt, bone-in or boneless
1 tbsp Italian herb mix (or a tsp each of dried oregano, dried rosemary and dried basil)
5 garlic cloves, sliced into slivers
1 tbsp salt
Directions:
1. Use paper towels to pat the pork roast dry then make slits all over the pork with a small sharp knife. Dip the garlic slivers into the pork slits.
2. Mix dried herbs and salt together in a small bowl, then use your fingers to smash the leaves, mixing with the salt. Rub the mixture properly all over the pork roast including under the skin.
3. Place the pork roast in the slow cooker then cook for 14 to 16 hours on low.
4. The slow cooker will be filled with liquid as the pork is cooking. Now, you can pour out the liquid when the pork is completely cooked or when its halfway through cooking time.
5. Cover the slow cooker and continue cooking.
6. Transfer the liquid to BPA-free or glass jar or bowl then refrigerate so that the fat can separate from the juice.
7. Once the meat is fully cooked and very soft, shred the meat with forks. Mix the crusty pieces with the soft inner ones or you can break the meat into serving-size chunks.
8. Scoop the fat off the top of the juice then re-heat the juice in a pan on the stove. Use the juice as sauce for the cooked meat.
Nutritional Information: Calories 304; Fat 10g; Net carbs 3g; Protein 58g