I’m not a Crockpot girl. I’m too much of a control freak to just throw a bunch of ingredients into a heated container and walk away for hours on end.
However, I am also very busy and there is a certain allure to a contraption that can help me produce a meal with minimal effort. I am never going to be the girl who turns out pizza or bread from the Crockpot (yes, this is apparently possible), but I will give in to the Crockpot for slow roasted meats.
This recipe is really versatile. My favorite combination is below, but you can change the ingredients to suit yourself.
- 1 5lb Bone-In Pork Shoulder Roast
- Dry Rub Seasoning – You can use mine from my Smokey Chipotle Chicken Wings recipe, or buy a pre-made rub (I love Colorado Spice. The Pork Picadillo is amazing.) or create your own blend.
- 2 Poblano Peppers
- 1 Fresno Pepper
- 1 Onion
- 6 Cups of Salsa – I use HEB Fresher Lasting Salsa in a Roasted Tomato variety.
- 32 oz. Chicken Broth
- Knife and Cutting Board
- Large Bowl
- 2 Forks for Shredding
- Gather your ingredients.
- Pat the pork roast down with the dry rub seasoning. Let the seasoning soak into the meat. You can let the meat sit for as long as you like, but I find that just 10-15 minutes or so is plenty of time.
- While your pork is soaking in the rub, slice up the onion into thick round slices.
- Chop the poblano and fresno peppers in a rough chop.
- Line the bottom of the crockpot with the onions.
- When the pork is ready, place it into the crockpot fat side up.
- Pour salsa over the top and around the sides of the meat.
- Pour chicken broth around the sides of the pork.
- Place the peppers and any remaining onion on top and around the meat.
- Cover the Crockpot and turn the heat on. Use the low setting. Check to make sure that the Crockpot is plugged in. (No joke. I have seen many CROCKPOT FAIL postings on social media sites that were only a fail due to the lack of electricity flowing into the Crockpot.)
- Go do something else…it’s going to be a long while. Roast on low for about 7-8 hours.
- When the pork is ready, it will fall off the bone.*
- Remove it from the Crockpot and place it into the large bowl. Remove the bone. Shred the pork using the two forks. It should shred very easily. If it doesn’t, it is not ready. Put it back.
- Serve any way you like! Below is a breakfast taco that I made with Chihuahua cheese, cilantro, egg whites, and chipotle sauce.
*I am serious when I say 7-8 hours. Don’t go peeking into the Crockpot and panicking that the pork will overcook. I have made the mistake of pulling the pork out early and slicing into it with great frustration because it was tough and dry. Don’t do this. If you do, calm down and put it back in the Crockpot and wait until the full 7-8 hours have passed.