It's so nice when the Crockpot does all the work. Plus, shredded pork has so many possibilities. On the first night, we just served it over rice. The next night, I used a bunch in a White Bean Chili (see recipe). I also used some leftover pork and made little lettuce wraps for a healthy lunch. All delicious.
Recipe found online somewhere
2 pound boneless pork sirloin roast
salt and pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/3 cup chicken broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
Season the pork with salt, pepper, garlic powder, and red pepper flakes, and place it in the slow cooker.
Whisk together all the other ingredients and pour over the pork. Let cook for 3-4 hours on high or 6-8 hours on low.
Once the pork is tender, remove from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and ladle sauce over the pork. Serve on rice, buns, lettuce, whatever.
To make wraps, I used Boston lettuce leaves, added the shredded pork, and topped with cucumbers, yellow bell peppers, shredded carrots, and avocado.