This is another recipe request. I make this at least once a month for my family because they ask for it constantly. I’ve also made it for parties of 50 people. My weeknights are so busy, and most of you have the same problem. Life is just busy. Add the schedules of people you love, and life gets even busier. I spend most of my time from 3:00 p.m. to 8:00 p.m. Monday through Friday in my car driving my kids back and forth to their sports. My slow cooker saves me. Without it we’d be in the drive thru every night, and the idea of that makes me feel ill.
This slow cooker recipe is healthy, quick, and easy any night of the week, and fancy enough to serve company. If I’m fast I can have the whole thing in the slow cooker in about 3 minutes. I made you a short video to show you the process and how simple it is. It freezes beautifully if you have a smaller family to feed, and next week I will share our favorite way to use the leftovers.
Garlic and Thyme Crusted Pork
5-pound pork shoulder* (also called a pork butt. Not sure how they can confuse opposite ends of the body, but there it is)
12 cloves garlic (please, I beg you, do not use the pre-minced garlic that comes in a jar. It will not taste as good)
1/3 cup fresh thyme leaves or 3 tbsp dried thyme leaves
1 tsp salt
1 tbsp olive oil
Fresh cracked pepper
Make a paste with the garlic, thyme, salt, olive oil and pepper. My favorite way to do this is with my food processor (I’ve had mini food processor for YEARS, but here is the updated version and it comes in so many fabulous colors!). A blender may not work because the garlic will fall below the blades, and there isn’t any liquid to pull it up. If you don’t have a food processor, use a fork to make the paste. The salt will act as an abrasive and help you mash it.
Rub the paste all over the pork shoulder, put it in the slow cooker and cook on low for 6-8 hours. I did not forget an ingredient. There is no liquid. Just pork. Trust me. The pork will make liquid, which is so flavorful it makes an amazing gravy. You can serve the drippings over mashed potatoes or mashed cauliflower. It’s perfect.
*Do not try to substitute another cut of pork. It will not turn out right. The reason pork shoulder works well in the crock pot is because it’s a fattier cut of pork. Leaner cuts like chops and loin will be dry and stringy. The same applies to chicken in the crock pot. Chicken breast = dry, chicken thighs = delicious. It doesn’t matter if the pork shoulder is boneless or bone-in, but bone in will give you some healthy gelatin, so that is what I prefer.
This recipe is so easy to adapt to various dietary needs. It’s paleo, gluten-free, dairy-free, THM, SCD, GAPS and more. No need to make multiple meals!
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