INGREDIENTS
- 2.5lb bone-in pork shoulder roast (sometimes labeled as a “Boston butt” or “pork butt”)
- The juice and zest from 4 limes
- 1 tablespoon honey
- 1/2 teaspoon ground cayenne red pepper or chipotle pepper
- 1/4 teaspoon salt
PREP
- Label freezer bag
- Trim fat from meat
- To your freezer bag, add zest and lime juice from 2 limes, honey, cayenne pepper, salt, and pork shoulder
- Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer
COOK
- The night before cooking, move frozen bag to your refrigerator to thaw.
- The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 8-10 hours, or until pork is cooked through and falls off the bone
- One hour before serving, zest and squeeze 2 limes into the slow cooker and shred meat
- Remove pork meat from the bone
- Serve with black beans, corn, rice, and fresh cilantro (optional)
Prep Time: 15 min
Cook Time: 9 hours
Total Time: 9.5 hours
Number of Servings: 6
Serving Size: 1 cup
Calories Per Serving: 183 (without sides), (with sides)