Slow Cooker Pork and Dilled Brussels Sprouts

Slow Cooker Pork and Dilled Brussels Sprouts

This recipe was created by The Family Freezer for The Paisley Farm Recipe Challenge.

Category Entrée
Cuisine American
Prep 0 hours
Cook 6 hours
Ready-in 6 hours
Yields 4 servings

Ingredients

2-pound boneless pork roast, fat trimmed
24oz jar Paisley Farm Dilled Brussels Sprouts, undrained
1 cup water
1/4 cup unsalted butter
1/4 teaspoon pepper

Instructions

  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.
  3. 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.

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