With only five ingredients, this tender pot roast from The Roasted Root requires only 10 minutes of active prep. After that, the slow cooker works its magic. Beyond convenience, slow cooking increases the bioavailability of your meat, so you’ll maximize the pork’s excellent source of thiamin, zinc, vitamin B12, vitamin B6, niacin, phosphorus and iron.
Ingredients for servings
Sprinkle the pork roast with the kosher salt on all sides, and gently pat the minced garlic onto the meat.
Add 1.5 cups of boiling water to a mug and add the loose leaf chai. Allow the tea to steep for 8 minutes before adding it to your crock pot along with the apple cider.
Place the pork roast in the crock pot on top of the liquid and set your crock pot on low. Cook for 6 hours, spooning liquid onto the meat periodically.
Remove roast from crock pot, cut off the netting and place the meat on a cutting board.
Using two forks, shred the meat and place it back in the crock pot with the juices for another 10 minutes.