Skip to main content

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

(0 reviews)
Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes
  • Prep Time 35 min
  • Total Time 18 hr 35 min
  • Servings 8
  • Pinterest
    3K
  • Fave
    0
  • Email
    1K
  • Facebook
    638
  • Print
    26K

  • Pinterest
    3K
  • Fave
    0
  • Email
    1K
  • Facebook
    638
  • Print
    26K

Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Ingredients

To Freeze/Slow Cook

3
lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2
lb baby red potatoes
3
medium carrots, peeled and roughly chopped (1 cup)
1
large onion, coarsely chopped (1 1/2 cups)
1
bulb garlic, cloves peeled
1
sprig fresh thyme
1/4
cup honey
1
tablespoon salt
1
teaspoon red pepper flakes

To Serve

2
tablespoons chopped fresh thyme leaves

Directions

  • 1 Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
  • 2 Thaw completely in refrigerator, 12 to 24 hours.
  • 3 Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
  • 4 Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.
Tips  

Like it hot? Double up on the red pepper flakes to add a little zip to your roast.

Pick potatoes that are similar in size for even cooking.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet