Slow-Cooker Garlic Pork Roast

pork boneless loin roast (3 1/2 lb)

tablespoon vegetable oil

teaspoon salt

1/2

teaspoon pepper

medium onion, sliced

cloves garlic, peeled

cup Progresso™ chicken broth (from 32-oz carton) or water

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1

Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
2

Place onion and garlic in 3 1/2- to 6-quart slow cooker. Place pork on onion and garlic. Pour broth over pork.
3

Cover and cook on low heat setting 8 to 10 hours or until pork is tender. Reserve 1 cup cooking liquid.
4

Serve pork now, or remove pork from slow cooker and cool slightly. Shred warm pork, using 2 forks.
5

Place 2 cups shredded pork in each refrigerator or freezer container. Add 1/2 cup reserved cooking liquid to each container. Cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen pork, place container in refrigerator about 8 hours.

Bake some sweet potatoes to the pork roast. To serve, cut an X on top of each potato and squeeze it open. Drizzle with maple syrup, and sprinkle with chopped toasted pecans. Serve with broccoli spears to make a meal your family will request often.
You'll want to make Garlic Pork Roast just to shred and keep in the freezer. Shredded pork can be used for taco, enchilada and burrito fillings.

Nutrition Information

4 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.