If you spend two seconds with me you’ll probably end up hearing about how much I LOVE slow roasted meats. Shredded anything; roasted anything. Oh, I love it. It’s such a versatile way of cooking meat, it has so much flavor, and because it takes so long to cook, you can basically throw it in a Crock Pot whenever and forget about it.
To beginning cooks the shredded/slow roasted protein may seem like a daunting undertaking, but don’t let that get the best of you! This is seriously the easiest thing. And the feeling of accomplishment is unparalleled. Give it a try!
And now, a word on pork cuts.
I’m not a butcher. Therefore, I am no expert on cuts. However, in the cooking community, it’s highly recommended that you choose a shoulder for this dish. I’ve only used a shoulder once, (and it turned out excellently), but more often I’ve used roasts (loin roast, rib roast), and tenderloins. So, if you choose a tenderloin, it will be the driest. If you choose a shoulder, you may find the fat content a little high. If you choose a loin roast or a rib roast, you might find it a little less flavorful than the shoulder. The good news is: you can choose any of these cuts and it will work with this recipe.
FREEZER FRIENDLY: Divide meat into zip top freezer bags in desired portions. Squeeze excess air out of bags and store in freezer.
3-4 pound cut of pork
1 tablespoon salt
1 tablespoon pepper
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon ground chipotle
1 teaspoon paprika
3-4 cloves minced garlic
1 cup chicken broth or water
Sear the fat of the pork in a pan set to high heat. (If you choose a pork cut with a low fat content, you can eliminate this step)
Put the seared meat in your Crock Pot with all ingredients; salt, pepper, marjoram, thyme, chipotle, paprika, garlic, onion, and the broth. Set your Crock Pot to low for 8-12 hours.
That’s it. Seriously. After that’s done, go at it with two forks and you’ve got shredded pork! Put it on a sandwich and slather it with barbecue sauce or use it for tacos, quesadillas, burritos; anything!