Slow Cooker Pork and Dilled Brussels Sprouts
This recipe was created by The Family Freezer for The Paisley Farm Recipe Challenge.
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
- Combine all items in slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily.
- Shred pork and mix with juice in slow cooker.
- 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).
- Add all ingredients to freezer bag, seal, and freeze up to three months.
- When ready to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.
- Add to slow cooker and cook on “low” setting for 6-8 hours.
- Shred pork and mix with juice in slow cooker.
To Freeze and Cook Later