So. Dang. Easy.
The hardest part of this recipe is to remember to defrost and season your roast a couple days in advance. When you’re ready to eat it, just pop the pork and some chopped aromatics in your slow cooker and your dinner cooks while you’re at work (or while you’re sleeping).
- 2.5 pound tied boneless pork shoulder roast (I wish I had a bigger one but I got this size in my CSA box)
- Kosher salt
- Freshly ground pepper
- 2-4 tablespoons Chili Con Carne Seasoning (or your favorite dry rub)
- 4 large carrots, cut into ½” slices
- 2 medium onion, thinly sliced
I dried off the pork roast with some paper towels and seasoned it liberally with salt, pepper, and the spice blend. Don’t be afraid to be aggressive with the seasoning.
I placed the roast in a gallon sized Ziploc bag, squeezed out all air, and stuck it in the fridge. The roast should marinate for at least 4 hours and up to 2 days.
A couple days later, I threw some chopped carrots and onions into my slow cooker and tossed them with salt and pepper.
I placed the roast (and collected juices) on top of the vegetables, covered it with a lid, and cooked the pork on low for 8-10 hours.
When the roast was finished cooking, I preheated my broiler. I placed the roast on a greased wire rack on a lined baking sheet and put it under the broiler (~ 6 inches from the heating element) and browned it for about 2 minutes on each side
I cut the binding on the roast plated the carrots, onions, and gravy. I put the roast on top of the veggies and used two forks to shred the meat.
Yummy. My only regret is I didn’t have a larger roast because I barely had any leftovers!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).19