cooker pork

cooker pork

This slow cooker pork is the easiest melt-in-your-mouth meat to make for sandwiches, tacos, salads, meal prep, or game day. A boneless pork butt cooks low and slow with fennel, herbs, garlic, Worcestershire, and giardiniera until it falls apart into the most flavorful, tender pulled pork.

INGREDIENTS

• 1 1/2 teaspoons fennel seed, ground
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt
• 1 head garlic, top sliced off to expose the cloves
• 2 pounds pork shoulder/butt
• 1 tablespoon Worcestershire sauce
• 1 12-ounce jar giardiniera

INSTRUCTIONS

1. Prepare the pork: In a small bowl, combine the ground fennel, dried oregano, dried thyme, salt, and black pepper. Set the prepared shoulder in a 4-quart slow cooker and rub the mixture all over the pork shoulder. To the slow cooker, add the head of garlic, Worcestershire sauce, and the giardiniera with the brine. Set the slow cooker to low and cook until the meat is tender and falls apart easily, 6-8 hours.

1. Shred the pork: Once the meat is cooked, remove the pork and shred it into small pieces, discarding any excess fat. Remove the garlic head from the slow cooker,
2.  squeeze the softened cloves into the shredded meat, and discard the papery skin. Return the meat and garlic to the slow cooker with the liquid. Use the meat however you want!