Friday, May 15, 2009

Crockpot Pork Roast

Place a pork roast cut (I used shoulder) of your choice in your crockpot. Pour 2 TB liquid smoke, 1/2 TB Red Hawaiian sea salt (regular sea salt will work as well), black pepper and 1-2 cups of water over the roast. Cook on high for 4-5 hours or low for 9-10. Once the meat starts to become tender, shred meat with a fork in large pieces to allow it to cook in the juice (about 3 hours into cooking).
3 oz pork roast (3 blocks protein)
2 cups mixed green salad (2 blocks carbs/ 2 blocks fat)
1 1/2 cups broccoli steamed (1 block carbs)
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