This pork roast absolutely melts in your mouth and is the perfect start for a range of dishes. Cook once and get two or three very different meals from this dish.
This is the easiest, most versatile way I've found to cook a pork roast in the crock pot. The meat goes in raw, and needs just a few ingredients you almost certainly already have on hand. We like to eat it in Vietnamese-inspired lettuce wraps, pulled-pork barbeque sandwiches, and pulled-pork tacos. The seasoning is simple enough that it works for all these recipes and more.
- 3–4 pound pork shoulder roast (bone in or out)
- 1 T salt, plus more to taste
- 1 T Worcestershire sauce or Liquid Smoke
- 1 T sugar or to taste
- Place your pork roast in the crock pot and with a small paring knife, make little slits all over the top of the pork.
- Sprinkle 1 T salt over pork, rubbing it in to the slitted area. Top with 1 T Worcestershire sauce or Liquid Smoke.
- Cook on high 1 hour, then switch to low for 7 hours, or cook on low for 10–12 hours.
- When pork is done, use two forks to remove the bone and shred the pork in its liquid. Add sugar (if using) and more salt to taste.
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