Slow Cooker Sweet Pork

We are always looking for easy and tasty way to make dinner. This is one of the easiest recipes ever!

Now yes you could brown the roast in a skillet in a bit of oil first, and you could replace the onion and garlic powder with fresh sauteed onions and garlic, but that would remove much of the simplicity of this slow cooker recipe. I'm all about fast an easy with my girls. Most of you have seen little eHarper at the market and she is on the go non stop.  So to make dinner it needs to be one that you toss in and go, a recipe that is perfect for a busy day.

There are many uses for this pork. It is not limited to just tacos. Oh, and this pork is quite possibly even better the second day around, I feel it gives it more time to absorb more flavor and I get another dinner out of it. 2 for  1, yes, please. 

Slow Cooker Sweet Pork 

Yield: 6 servings

Prep Time: 10 minutes
Cook Time: 8 hours

Ingredients

3 lbs pork shoulder  
3/4 cup packed light brown sugar , or more to taste for a sweeter pork if desired
2 1/2 tsp chili powder
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt , or to taste
1/4 tsp freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 Tbsp tomato paste

Instructions

Place pork roast in a slow cooker.

In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in chicken broth and tomato paste and whisk mixture until well blended. 

Pour chicken broth mixture over pork roast in slow cooker.

Cover slow cooker with lid, cook on low heat 7 - 8 hours.

Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it).

Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard.

Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.

 

 

Recipe Source: Cooking Classy