Eating on the cheap is delicious. Pork roast was on sale last weekend, so with this recipe, we seriously outdid ourselves in savings. We saved so much on groceries, we decided go to the mall for the first time this year while this delicious meal was cooking up in the crock pot. Plus, we saved tons of time during week with the leftovers! Not only did we have pulled pork sandwiches, we had pulled pork stew with potatoes, we had pulled pork topped salads, and we had pulled pork burritos… the options are endless!
- 3.5 lb pork roast (picnic, shoulder, or boston butt)
- 1 medium onion, large diced
- 1 medium green pepper, large diced
- 4 cloves garlic, sliced
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 whole bay leaves
Cut deep slits into roast, and push in garlic cloves. Mix paprika, garlic, chili powder, and salt, and rub all over roast.
Place roast in sealable plastic bag or in tightly covered dish with onions and peppers. Place in refrigerator overnight to absorb spices.
Transfer roast to large crock pot with onions and peppers, and add 3 cups of water. Cook on Low for 8 to 10 hours, or on high for 5 to 6 hours.
Drank pork from juices, and using a fork and knife, pull apart. Retain juices for gravy or soups, or serve with pork.
This recipe seems to take a long time, but actually it doesn’t take any time at all. I almost forget to spice the roast the night before, and I was kind of dragging my feet like, oh I’m already too tired, I’ll just do it in the morning…but I was glad I kicked myself to just get it done. It took less than 10 minutes to get in set in the refrigerator, and then everything was ready to go in the morning!
I didn’t have any green peppers, so I used a little extra onion. The pork alone had so much flavor, and was extremely juicy, though I think it would have been nice if it was a little spicier. I had already added more chili powder, but next time I might throw in a dried red chili, or maybe jalapeno, as well!