So. Damn. Easy.
The hardest part of this recipe is to remember to defrost and season your roast a couple days in advance. When you’re ready to eat it, just pop the pork and some chopped aromatics in your slow cooker and your dinner cooks while you’re at work (or while you’re sleeping).
Here’s what I assembled to feed 4 hungry adults:
- 2.5 pound tied boneless pork shoulder roast (I wish I had a bigger one but I got this size in my CSA box)
- 2-4 tablespoons Chili Con Carne Seasoning (or your favorite dry rub)
- Kosher salt
- Freshly ground pepper
- 2 medium onion, thinly sliced
- 4 large carrots, cut into 1/2” slices
Here’s what I did:
I dried off the pork roast with some paper towels and seasoned it liberally with salt, pepper, and the spice blend. Don’t be afraid to be aggressive with the seasoning.
I placed the roast in a gallon sized Ziploc bag, squeezed out all air, and stuck it in the fridge. The roast should marinate for at least 4 hours and up to 2 days.
A couple days later, I threw some chopped carrots and onions into my slow cooker and tossed them with salt and pepper.
I placed the roast (and collected juices) on top of the vegetables, covered it with a lid, and cooked the pork on low for 8-10 hours.
When the roast was finished cooking, I preheated my broiler. I placed the roast on a greased wire rack on a lined baking sheet and put it under the broiler (~ 6 inches from the heating element) and browned it for about 2 minutes on each side.
I cut the binding on the roast plated the carrots, onions, and gravy. I put the roast on top of the veggies and used two forks to shred the meat.
WOD for 130221:
Strength/Skill: 3xME RIng L-Sit or Tuck Sit + 10 min to work handstands.
Conditioning: 5 Minute AMRAP 5 Back squats 155/115 15 Bar facing burpees *15 burpee penalty for dropping the bar