and if anyone wants to try an amazing pork roast...... try this. Not terribly healthy, but hey, winter is the time to splurge on calories. We need em to stay warm
Picnic roast (shoulder) or pork butt in crock pot. Cover with a lot of garlic powder and Lawry's season salt. Like when you think you have too much, add a little more.
Mix up 3 cans cr of mushroom soup (or make your own) with enough water to make it a bit thinner than you'd want it for soup, but not super thin. Pour it over the pork roast. Don't matter if washes off the seasoning, it'll all mix and get into the meat.
Cook on high for about 16 hrs. jup you heard right. The meat will be done long before that, but cooking that long will break down a lot of the connective tissue and turn the soup into more of a gravy. The soup will change color from white to a bit darker.
Take the meat out, let it cool,
thanks darlin!
and with your hands separate out all the fat. You'll be able to feel what is fat and what is meat as you shred the meat. put the meat back in the gravy. Serve it over smashed taters!! omgggggggggggggg good.