The other day, in anticipation of a big snowstorm (which became a blizzard here in the Northeast U.S.), I purchased a pork shoulder, intending to cook it in my slow cooker. I have found that pork shoulder or pork butt is one of the best things to cook in a slow cooker, because the fat melts away as it cooks and makes the meat tender, not dry and tough like some other meats become in the slow cooker. This recipe is extremely simple, nothing fancy. I have to give credit to my friend Kris for giving me the idea for this. It was perfect for that snowy day because I ended up spending quite a lot of energy shoveling snow and did not have energy leftover to cook. I got this going before I went out to shovel, and it cooked all day long. This made for a hot meal that satisfied all the carnivores in my household, with a salad and another side dish to round out the meal. It also provided lots of leftovers, which I will tell you how to use in my next postings!
Put pork shoulder (Mine was about 9 lbs.) in slow cooker. Sprinkle herbs de Provence, sea salt, and black pepper all over the pork. Pour apple cider in the slow cooker so that it is about 2″ deep. (Optional: Throw in a handful or two of cranberries or dried cranberries). Cook on high for 1-2 hours and then reduce heat to low for 8-10 hours. That’s all you have to do! After eating this for the first meal, discard any remaining fat and remove meat from the bone to use for other easy recipes.