I am really into throwing a hunk of meat into the crockpot to cook all day, shredding it up and using it in several meals throughout the week. It’s such a time saver for this busy mama! In this post I’ve shared how I made a basic pulled pork, which I have divided out and will use in three different meals. Stay tuned for those recipes!
The following is compliments of This Girl’s Gotta Eat:
- 3.5 lb pork shoulder/butt
- 1 medium onion, cut into large chunks
- 1 cubanelle pepper, cut into large chunks
- 5-6 garlic cloves, skins removed and whole
- 3 dried bay leaves
- 1/2 cup low-sodium chicken stock
- 1/2 Tbsp Himalayan pink sea salt
Add the onion, pepper, garlic and bay leaves to a crock pot. Place pork fat-side down on top of the veggies. Add chicken stock and salt the pork. Close lid and cook on low for 6-7 hours until meat falls off the bone and can easily pull apart.
Remove pork to a large cutting board and allow to cool slightly. Using two large forks (or your hands), pull the pork into pieces, discarding any visible fat, and store in a large covered container in the fridge.
Strain the broth left in the crockpot through a fine mesh strainer and store in a covered container in the fridge as well. Once the broth cools, the excess fat will settle at the top and can be easily discarded, while the broth can be used in other dishes.