As I mentioned yesterday, I made 2 solid new recipes on Saturday for our potluck dinner, the Bacon & Yam dish I blogged about yesterday, and a slow cooker pulled pork recipe. I usually make another version of slow cooker pulled pork, but decided to switch it up. This one is less smokey, more salty, and has the obvious addition of the oh-so-loved BACON!
This was super easy, and only 4 ingredients!
Here’s what I did:
I placed 3 pieces of bacon across the bottom of the slow cooker, and then salted the pork roast. I used a pork shoulder, also called a pork butt. I rubbed Hawaiian smoked garlic sea salt all over the roast and placed it on top of the bacon slices.
I put about 6 cloves of garlic in the cooker – if there was a fold in the meat, I put it inside. And then I placed 3 more slices of bacon on top.
I put the slow cooker on low overnight, and checked it in the morning. Normally I would remove the excess fat, and shred the pork in the morning, and then put it on low for another 8-10 hours while I’m at work. I was worried about the salt in the liquid, so I didn’t shred it, just back it back on low. Next time, I would take the roast out, empty the liquids and shred it, in the am.
Either way, it turned out delicious, and I will definitely be making it again! Oh, and if you are wondering, the bacon just shreds into the pork, and is a nice addition, that you don’t even notice. We really love our slow cooker pulled pork, so having 2 options is great!