Okay so this one was a first try on a recipe for me. I sort of threw it all together in my slow cooker and let it do its thing for 8 hours. It turned out great!
I think the pork turned out really well, but it can always be improved. Next time I make this, I’m going to add a lot more liquid. For this, I only used 1/2 a cup of water and 1/4 cup of balsamic vinegar during the cooking process. Like I said, the meat was great, but if I had more liquid, the bottom would be a little less cooked and there would be more of the broth to pour over at the end.
I’m going to list the ingredients that I used and the amount used as well. However, I also am going to add my suggestions for improvement next to the ingredient listed. If you try it with the suggestions, please let me know! I would love to hear your thoughts. Even if you try the original recipe, I’d love to hear from you!
- 1 lb. pork shoulder
- 1 bunch rainbow carrots, sliced (about 6 carrots total)
- 1/2 white onion, diced
- 4 cloves garlic, minced
- Italian seasoning
- 1 bay leaf
- 1/2 cup water (suggested – 1 cup water)
- 1/4 cup balsamic vinegar (suggested – 1/2 cup balsamic vinegar)
In a large slow cooker, place the pork shoulder in the middle.
Add the carrots and onions around the pork, and add garlic all over pork and vegetables.
Liberally add salt, pepper, and Italian seasoning to the mixture, and place a bay leaf on top of the pork.
Pour the water into the crock pot, and then the balsamic vinegar.
Cook on low for 8 hours, or until the pork easily falls apart.
Once the pork is cooked, it is ready to be enjoyed! Anytime I make a roast or anything like it, I like to serve it pulled and over rice. That way you can pour the broth from the cooking process over the top and have something to help absorb that flavor.
For this pork, I drizzled a little more balsamic vinegar on the top of everything to give it that added sweetness I like. (If you haven’t noticed yet, I LOVE balsamic vinegar!)
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