Slow Cooker Pulled Pork and Roasted Vegetables - Lunch

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Gutsy By Nature for same day cooking instructions.

10 hrs 52 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. With a small knife, cut small slits in the roast.
2. Press a sliver of garlic into each slit and salt pork roast all over.
3. Place roast in the slow cooker and cook on low for 5 hours.
4. Remove meat and collect liquid and refrigerate.
5. Return meat to slow cooker and cook for 4 hours on low.
6. Add turnips and continue to cook for 60 minutes or longer , if needed, until they soften.
7. Add broccoli and cook for 20 minutes, or until broccoli is tender.
8. Let all ingredients cool.
9. Remove liquid out of refrigerator, skim off fat, and divide the sauce among indicated number of pint freezer bags
10. Divide pork and vegetables among indicated number of quart bags, including a liquid bag in each quart bag, label & freeze.

5 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat meat and vegetables in microwave for 2-3 minutes or until heated through.
3. Reheat sauce in microwave for 1 minute.
4. Spoon sauce on top of meat and vegetables.