This is another easy slow-cooker recipe that is perfect for busy days when I will be out of the house and working, but still want a hot meal waiting when dinner time rolls around. Assembly is a snap, and neglecting your meat in the slow cooker all day is a plus – the longer the roast cooks, the more fall-apart tender and shred-able your meat will be.
Boston butt roast (about 3lbs)
Salt, pepper, garlic powder, onion powder to taste
For the sauce:
4 tbsp tamari or coconut aminos
2 tbsp almond butter
2 tbsp honey
2 tbsp lime juice
1 tbsp hot sauce
1 tbsp ground ginger
Garnishes (shredded carrot, sliced bell pepper, shredded cabbage, whatever you prefer)
Season your pork with salt, pepper, garlic powder, and onion powder to taste and place in your crock pot. Whisk together the sauce ingredients and pour evenly over the pork. Allow it to cook on low all day long. I left it in the crock pot for about eleven hours. When you are just about ready for dinner, pull the roast out and shred the meat with two forks. Mix it with some of the cooking juices, spoon into lettuce wraps, and garnish however you want. I opted for shredded carrots and cabbage and a few slices of yellow bell pepper to add some crunch and color. (I cut them up in the morning, placed them in the fridge, and then pulled them out right before we ate – easy prep and thus plenty of time to talk to Nick about the day’s events.)
I am sharing this recipe at Full Plate Thursday, Frugal Food Thursday, It’s A Keeper Thursday , Ultimate Recipe Swap, Simple Lives Thursday, Pennywise Platter Thursday, Turning the Table Thursday, Foodie Friday at Little Brick Ranch, Food Trip Friday, Friday Favorites, Fresh Bites Friday, Friday Potluck, Foodie Friday at Designs by Gollum, Fat Camp Friday, Fresh Food Friday, Feed Me, Tweet Me, Follow Me Home Friday, Allergy-Friendly Friday, Simply Delish Saturday, Seasonal Sunday, Hunk of Meat Monday, Domestically Divine, and Tasty Tuesday.