With all of this new found time on our hands, we thought you might enjoy this recipe that only gets better with time! Wind up with leftovers? This dish can easily be transformed as an addition to tacos, salads, taco salads…be creative! Now, on with the recipe!
Ingredients:
– 1 pork shoulder roast, about 4-5 lbs
– 1 1/2 tbsp Himalayan pink salt
– 1/2 tbsp smoked salt, or to taste (optional)
– 1 tbsp smoked paprika
– 4 to 5 bacon slices
– 5 to 6 garlic cloves
Instructions:
- Make 5 to 6 incisions into the pork roast and fill each incision with a garlic clove.
- Lay the bacon slices flat on the bottom of a slow cooker.
- Place the pork on top of the bacon slices.
- Season the pork with salt and paprika. If not including the smoked salt, use 2 tbsp of the Himalayan pink salt.
- Cover and cook on low 6 to 8 hours, or until the pork falls apart easily with a fork.
- Remove the garlic cloves, shred the pork with 2 forks, and mix the bacon and juices together.
- Enjoy!
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