This is another one of those assemble ahead and let it cook when you are at work type of meals. It is nice to come home to your meal all done and ready to eat. This is especially nice if you have children involved in multiple activities. Also, this is so much better than grabbing drive-thru food. Have leftovers? Turn this into a shredded pork and veggie soup by adding some peppers and tomatoes.
- avocado oil
- 1 1/2 lb. pork shoulder
- smokey southwestern seasoning (see website)
- 1 1/2 lb. small golden potatoes
- 12 oz. rainbow carrots
- 3 c chicken broth
- gremolota (see website)
Pat dry pork shoulder with paper towels. Season pork shoulder with southwestern seasoning.
Heat avocado oil in a dutch oven over medium heat. Brown all sides of the pork shoulder.
Layer chicken broth, carrots, potatoes and pork shoulder on top of veggies. Cook in slow cooker on low for 8 hours.Top with gremolata. Serve. Eat. Enjoy.
