Preparing cold pork is a good way to add protein to your diet. Using a slow cooker to cook your pork will make the pork extra tender and will not heat up your house. The Boston blade pork shoulder roast becomes especially tender. After you have gathered your ingredients and placed them in the slow cooker, make sure you properly sanitize your kitchen surfaces.
Step 1
Rinse pork roast with water and pat dry with a paper towel. Place the pork roast into the slow cooker, adding onions and garlic powder. Grind the sea salt and black pepper over the pork roast. Cover slow cooker and turn to low heat.
Step 2
Allow pork to cook for 10 hours. Insert a food thermometer into the pork before removing from slow cooker. The U.S. FDA states that pork is thoroughly cooked when the internal temperature reaches 160 degrees to 170 degrees F. Remove from slow cooker once it has reached a safe temperature.
Step 3
Place the pork in a crockery bowl and shred with two forks before placing in the refrigerator if you would like cold shredded pork, or place the whole roast in a bowl to slice once cold. Cover bowl with plastic wrap. Store in the refrigerator at 40 degrees F and refrigerate overnight.
Tips and Warnings
- The FDA recommends sanitizing your kitchen surfaces following meat preparation using 1 tsp. liquid chlorine bleach to1 qt. clean water, allowing this to stand for 10 minutes. Pork is considered medium well when internal temperatures reach 160 degrees F and 170 degrees F for well done.
Things You'll Need
- 3 to 4 lb. Boston blade pork shoulder roast
- Slow cooker
- 2 onions, chopped
- 2 tbsp. garlic powder
- 2 tsp. sea salt
- 1 tsp. black pepper
- Food thermometer
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