Make-Ahead Slow-Cooker Pork Shoulder

By livinglavidalaura

use for 3 freeze ahead crock pot meals

Ingredients

• 1 bone-in pork shoulder (about 5 pounds), skin removed
• 1 tablespoon kosher salt
• Freshly ground pepper, to taste
• 1 large yellow onion, thinly sliced
• 6 cloves garlic, thinly sliced
• 1/4 cup balsamic vinegar
• 1 cup low-sodium chicken stock

Preparation

Step 1

Season the pork shoulder on all sides with salt and pepper. Spread the sliced onion and garlic over the bottom of a slow cooker, then place the pork shoulder on top. Pour the balsamic vinegar and the chicken stock over the pork shoulder.

Cover the slow cooker and cook on low for 8 to 9 hours, until the pork is super tender and falling off the bone. Shred the meat with two forks, discard the bone, then cool completely before storing in airtight containers in the fridge.

PREP NOTE: You’ll be using the pork in three different meals this week, so divide it equally among three airtight containers in the fridge.