Slow Cooker Pork and Dill Brussels Sprouts
Serve with mashed potatoes.
Cuisine
American
Cookbook:
Best of the Blog
Cooking Method:
Crockpot
Protein:
Pork
Diet
Gluten-Free
,
Ketogenic
Servings
6
servings
Servings
6
servings
Ingredients
1
2-lb boneless pork roast
fat trimmed
1
jar (24oz per jar)
Paisley Farm dilled brussels sprouts
undrained (If you can’t find them, substitute 16oz jar dill pickle slices and 16oz bag frozen Brussels sprouts)
1/2
stick
unsalted butter
1/4 cup or 4 tablespoons
1/4
teaspoon
pepper
8
oz
water
1 cup
Materials
1
gallon-sized plastic freezer bag
Instructions
Cook 6-8 hours on low. Shred pork and mix with juice in crockpot.
Recipe Notes
To Freeze and Cook Later
Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
Add all ingredients to your freezer bag.
Remove as much air as possible, seal, and freeze.
To Cook
Thaw freezer bag overnight in refrigerator or in water in the morning.
Pour contents of freezer bag into your crockpot.
Cook on “low” setting for 6-8 hours.
Shred pork and mix with juice in crockpot.