This is probably one of my favorite things to make. It’s so simple, so tasty, and so versatile with the various things you can do with it, that it makes me one happy camper. 🙂 What makes it even better is that it is done in the slow cooker, which of course means that it gets to cook while you are away doing other things…like work.
This is yet another tasty recipe that can be found in Michelle Tam’s cookbook, Nom Nom Paleo – Food for Humans. This particular recipe was pulled from page 237 of this cookbook.
- 3 slices bacon (thick cut is best)
- 1 (5 lb.) pork shoulder roast, bone-in or out (it doesn’t matter)
- 5 garlic cloves (optional)
- 1 1/2 tbs. coarse Alaea Hawaiian sea salt
Line the bottom of slow cooker with the slices of bacon.
If desires, make 5 small incisions in the pork shoulder and insert a clove of garlic into each incision.
Season the pork with the sea salt, making sure to get it in all the nooks and crannies.
Place the roast in the slow cooker on top of the bacon slices, skin-side up.
Cover and cook on low for 16 hours or until the meat is tender and easily shreds with a fork.
When the pork is done cooking, transfer it to a separate platter before shredding it. Don’t shred the pork directly in the slow cooker; the cooking liquid can render the meat too salty.
Season to taste with some of the remaining cooking liquid before serving.
NOTES: I always use 4 pieces of bacon instead of 3. Additionally, I only cook the pork for 15 hours. As with ovens, everyone’s slow cooker may cook at a slightly different temperature, so I would monitor it if possible starting at the 15 hr mark. This is the slow cooker I have and use.