Name: Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes
Prep time: 35 min
Total time: 18 h 35 min
Yield: 1
Ingredients: 3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks; 2 lb baby red potatoes; 3 medium carrots, peeled and roughly chopped (1 cup); 1 large onion, coarsely chopped (1 1/2 cups); 1 bulb garlic, cloves peeled; 1 sprig fresh thyme; 1/4 cup honey; 1 tablespoon salt; 1 teaspoon red pepper flakes; 2 tablespoons chopped fresh thyme leaves

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

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Prep Time:
35 minutes

Total Time:
18 hours 35 minutes

Elevate your pot roast with succulent pork in this simple slow-cooker twist.

Ingredients:

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes
2 tablespoons chopped fresh thyme leaves

Instructions:

Combine all ingredients in a labeled 1-gallon freezer bag, except chopped thyme. Lay the bag flat and freeze for up to 3 months.
Thaw in the refrigerator until completely thawed, for 12 to 24 hours.
Empty the bag into a 6-quart slow cooker, cover, and simmer on Low heat for 6 to 7 hours until the potatoes are easily pierced with a paring knife and the pork shreds effortlessly.
Shred the pork and quarter the potatoes. Serve the mixture in 8 bowls and top with freshly chopped thyme leaves.

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