|Recipe from: pictureperfectmeals
Image Credit: Cheryl and Adam
Slow Cooker Pulled Pork
“But what there is at the end of a long simmer is kitchen magic for a whole bunch of dinner interpretations with leftovers.” Cheryl and Adam
5-lb Boston butt, washed, trimmed and halved
3 teaspoons kosher salt
1-1/2 teaspoons freshly ground black pepper
2 large onions, peeled and sliced
4 garlic cloves, peeled and smashed with the side of a chef’s knife
½ cup chicken broth
½ cup white wine
½ teaspoon dried thyme leaves
3 bay leaves
1 tablespoon extra-virgin olive oil
Using a sharp paring knife, poke holes all over the pork.
Season all sides with the salt and pepper.
Place the onion and garlic in the bottom of a slow cooker.
Place the pork on top.
Add in the broth and wine; sprinkle over the thyme and scatter the bay leaves around.
Drizzle the olive oil over the pork.
Cover the slow cooker with its lid and set on low heat for 10 hours.
Remove the pork from the liquid with a slotted spoon and place on a cutting board.
Shred with 2 forks, removing any large pieces of fat.
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