Click on the picture for the recipe card
Link for the original recipe
This recipe was surprisingly easy. We were able to put it into the slow cooker this morning and by the time we returned from church, the house smelled amazing! As with all recipes, we did encounter a minor pitfall. Our slow cooker tends to cook our food a bit faster than the suggested time. We often have to modify the time for our recipes. For example, we've found the max cook time for chicken is six hours instead of eight. This proved true for our pork roast this evening. We ended up cooking it for about seven hours and it was a little dried out. The next time we try this, we will be sure to cook it for six hours.
One of the things I liked about this recipe is that it paired so well with risotto. The creaminess of the risotto really balanced out the mild dryness of our overcooked meat. After dinner, I took the remaining pork and shredded it, returned it to the juice, and allowed it to marinate the meat. Then I pulled out our food saver and put away the remaining pulled pork to create a freezer meal for another day. Any tasty recipe that makes enough to put some away for another meal is a win in my book.
Bon Appetite!
