Fabgrandpa and I love a good pork roast. I like to cook mine with lots of garlic, and sprinkle of seasoned salt in the crock pot. Here’s how to do it:
1 4-6 lb Boston Butt pork roast ( you could also use a picnic shoulder roast, but we like the butt.)
10-12 cloves of garlic
meat tenderizer
seasoned salt
Peel and slice the garlic cloves:
Rinse the roast and pat dry, then poke some holes in it with a sharp knife:
Insert a slice of garlic in each hole that you sliced. We like a lot of garlic, but if you don’t you can use less.
Keep poking holes and stuffing in the garlic until you have used up all the slices of garlic. Sprinkle generously with meat tenderizer and seasoned salt:
Place the roast in your crock pot and cook for about six hours on high. There is no need to add any water to the pot. This roast will creat its own juices.
When the roast is done, take it out of the crock pot and place on a platter. Let it rest about 10 minutes before slicing.
The leftovers from this roast make a great barbecue. Just chop and add your favorite barbecue sauce, and serve on buns.
I served this roast with some oven roasted potatoes and carrots:
