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| 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
Ingredients:
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
Instructions:
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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