Pork Roast

Pork Roast

Pork Roast

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*Pork Shoulder/Boston Butt Roast, mine was 3.57 pounds and bone in

*2-3 tablespoons Olive Oil

*2 tablespoons Sea Salt

*3 teaspoons Black Pepper

*6 sticks of Celery, cut in half

*20 baby Carrots

*1 medium-large White Onion, sliced

*1 tablespoon minced dried Garlic

*2 tablespoon Minced dried Onion

*1 12 ounce bottle or can Coke, not diet

*1 12 ounce bottle or can Dr. Pepper, not diet

*1/2 cup your favorite BBQ Sauce, we used Sweet Baby Rays

*2 crock pot liners, optional but I really recommend them for less mess

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In a crock pot with liner add the celery, carrots and onions.

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Mix together the salt and pepper. Then Season the pork roast by rubbing the salt and pepper on all sides of the roast.
On medium heat, heat a cast iron skillet with olive oil place the seasoned rubbed pork roast. Sear both sides of the roast about two minutes per-side or until roast pulls away from the bottom of the skillet easily. (I like to use a splatter guard while searing to catch grease splatters.)

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Remove roast from skillet and place in crock pot on top of the vegetables. Add Coke, Dr.Pepper and sprinkle on the dried onions and garlic. Cover the crock pot and cook on low for 6-8 hours or on high for 4-5 hours.
After your pork roast is done it should pull apart easily with two forks. Remove the roast from the crock pot and remove any fat on the roast and shredded with forks.

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Remove celery, carrots and onions from the juice in the crock pot. Then add the onions back to the shredded pork if desired. You can eat the carrots if desired and I discard the celery.

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Pour out the remaining juice that is in the crock pot or I lift out the crock pot liner with juice (Add a new liner to crock pot and add your shredded pork into it to keep it warm.) and place in a bowl of ice to cool the juices down and place in the freezer for about 15-20 minutes. Then remove solid fats that form on top of the juices from the pork juice. Then add a couple of cups of the this juice back onto the shredded pork along with a 1/2 cup of BBQ sauce, keeping the pork warm in the crock pot until ready to serve.   Note: You can skip this step if desired and remove juices from crock pot and use 2 cups of the juices and add the BBQ sauce to the shredded pork and keep warm in the crock pot until ready to serve.

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You can use pork for: Salads, tacos, burritos, sandwiches, pizza and etc…

 

Pork Roast

Enjoy!

 

Lindy

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