Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

ljrnana5 sent this “comfort food” recipe in that she recently stumbled upon. Try a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite. From bettycrocker.com.

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes


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 (if tolerated)

To Serve:
2 tablespoons chopped fresh thyme leaves


Directions: To Freeze/Slow Cook

1. Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.

2. Thaw completely in refrigerator, 12 to 24 hours.

3. Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.

4. Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.