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Slow Cooker Pork and Dilled Brussels Sprouts


  • Author: Kelly McNelis
  • Yield: 6 servings 1x

Description

This is a fresh and flavorful recipe that you can cook in your slow cooker or freeze (raw) and cook later. Serve with mashed potatoes.


Ingredients

  • 2-pound boneless pork roast, fat trimmed
  • 24oz jar Paisley Farm dilled brussels sprouts, undrained (If you can’t find them, substitute 16oz jar dill pickle slices and 16oz bag frozen brussels sprouts)
  • 1 cup water
  • 1/4 cup unsalted butter
  • 1/4 teaspoon pepper

Directions

  1. Combine all items in slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily.
  2. Shred pork and mix with juice in slow cooker.

To Freeze and Cook Later

  1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
  2. Add all ingredients to freezer bag, seal, and freeze up to three months.
  3. When ready to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.
  4. Add to slow cooker and cook on “low” setting for 6-8 hours.
  5. Shred pork and mix with juice in slow cooker.