Recipe Rescue: Savory Summer Crock Pot Pork Shoulder

First day of summer and a million home projects to do, when is there time to cook? More often than I'd like to admit dinner gets to the table late in the summer months. There just always seems like there are so many things to get done. That's why, when I remember to do so, I like to turn to the crock pot. Dinner in one dish with little effort and ready at 5 and still good at 8. Pork is probably one of my favorite proteins and I love to through it in the crock pot, it falls apart and absorbs all the flavors I add to it. Today's recipe is a variation of a Brazilian dish I found earlier this year.

What You'll Need:

1 pound pork shoulder,cut into cubes
4 pieces of applewood smoked bacon
1 large onion, diced
1 15oz can chicken broth (low-sodium)
2 cups dried black beans
2 tsp minced garlic
s/p to taste
dash of vinegar (whatever you have)
1 ham hock (optional)

Putting It All Together:

I like to assemble my crock pot
meals the night before, I have a
removal pot crock. I set it in
fridge overnight and just put it
in its base before I leave for work.

put beans in sauce pan of cold
water, covered bring to a boil
boil for 2 minutes and remove from
heat, let stand an hour.

you can cook the bacon or add it
first to the bottom of the crock and
set pork roast on top of it. if you
cook if first, let drippings cool and
add them to the crock pot.

-if using a ham hock, add it now

add drained black beans,
minced garlic, s/p and diced onion

cook on low for 8-10 hours

serve with rice