Careme

Ingredients

• Pork shoulder boneless Boston butt roast about 3 lb $3.29/lb sale
• Jumbo yellow onions 1 lb, sliced $1.49/lb
• Garlic 3 cloves, minced $1.50 each
• Fresh lemons 1 lemon, zested and juiced $4.99 per 2 lb bag
• Organic parsley or parsley 2 tablespoons chopped $1.99 each or $1.69 each
• Oil, salt, black pepper as needed pantry

Instructions

1. Prep 3 lb Pork Shoulder Boneless Boston Butt Roast at $3.29/lb by cutting it into 3 to 4 large chunks and seasoning all over with 2 teaspoons salt and 1 teaspoon black pepper. Slice 1 lb Jumbo Yellow Onions at $1.49/lb and mince 3 cloves Garlic from 1 garlic bulb at $1.50 each. Zest and juice 1 lemon from the Kroger Fresh Lemons Bag at $4.99 per 2 lb bag. Chop 2 tablespoons Parsley at $1.69 to $1.99 each.
2. Heat 1 tablespoon oil in a large slow cooker-safe skillet or directly in the slow cooker insert if stovetop-safe. Brown the 3 lb seasoned pork shoulder for 2 to 3 minutes per side to build flavor.
3. Transfer the browned 3 lb pork shoulder to the slow cooker. Add the 1 lb sliced onions, 3 minced garlic cloves, lemon zest, 2 tablespoons lemon juice, and 1/2 cup water.
4. Cook the 3 lb pork shoulder on low for 6 to 7 hours until very tender and easy to shred.
5. Transfer the cooked pork to a tray and shred it with two forks. Skim excess fat from the cooking liquid, then toss the shredded pork with a few spoonfuls of the oniony juices and the 2 tablespoons chopped parsley.
6. For crisp edges, heat a large skillet over medium-high heat and cook portions of the shredded pork with some onions for 4 to 5 minutes until browned in spots.
7. Cool and portion for the week. Use with potatoes, cabbage, salad greens, or beans.