Ingredients
3
lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2
lb baby red potatoes
3
medium carrots, peeled and roughly chopped (1 cup)
1
large onion, coarsely chopped (1 1/2 cups)
1
bulb garlic, cloves peeled
1
sprig fresh thyme
1/4
cup honey
1
tablespoon salt
1
teaspoon red pepper flakes
2
tablespoons chopped fresh thyme leaves
Preparation
Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
Thaw completely in refrigerator, 12 to 24 hours.
Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.
