I like this pork. It fills the house with a lovely smell while it's cooking and rosemary always reminds me of winter. It's so piney. Piney is a word, right?
I'll whip this up just to have in the fridge for last minute dinners like pasta/zoodles, with veggies in a stir fry, make tacos, sandwiches, use it for salad...
If you don't have fresh rosemary, use 1 tablespoon dried rosemary leaves tied in a piece of cheesecloth or in a tea infuser. That way, you avoid all those hard little leaves in your dish but still enjoy the flavor.
Garlic and Rosemary Slow Cooker Pork
2.5 lb boneless pork shoulder, cut into 2" pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 sprig large sprig fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon fennel powder
This one is real easy: place everything into the bowl of your slow cooker. Stir to to coat pork - use clean hands - it's easier. Cover and cook until pork is tender enough to very easily shred with a fork, about 5 hours on high, 8 hours on low. Shred and enjoy.