• 5-7 pound pork roast, boneless or bone in.
• 4 cloves garlic, cut into slices.
• 1 tablespoon salt.
• your choice of flavoring (see below)
• 2 teaspoons black pepper
• 1 teaspoon crushed red pepper flakes (optional)

Flavorings:

• Italian – 1 tablespoon Italian herb blend, and fennel seeds (optional).
• BBQ – 1 teaspoon each chili powder, cumin, and paprika.
• Middle Eastern – 1 tablespoon Lebanese seven-spice blend.
• Jamaican – 1 tablespoon jerk seasoning.
• Spicy-Sweet – 1 tables[ppm Sunrise Spice.
• Moroccan – 1 tablespoon merguez sausage seasoning.

Directions:
Use a small sharp knife to make slits all over the pork, then insert the garlic slivers into the slices. In a small bowl, mix the salt, and which ever flavorings you are deciding on together with the rest of ingredients. Rub mixture all over the pork, working into the nooks and crannies.
Place the roast in the slow cooker on low for 14-16 hours. As the pork roasts, the pan in the slow cooker will fill with liquid. You can either 1) let it g and pour off the liquid when it is finished or 2) halfway through cooking remove the lid and carefully pour off the liquid. Refrigerate the liquid in a glass bowl so the grease can separate from the flavorful juice. If you prefer your roast crispier, I recommend pouring out halfway through.
When the meat is finished, it’s a fall-apart tender. You can either shed it with forks, mixing the crusty bites with the interior, tender bites, or break it into serving size chunks.
Don’t forget the juice in the fridge! Now you can easily skim off the excess fat, reheat the juice and use it as a sauce for the cooked meat.
Enjoy!

You will have “meals-a-plenty” after this recipe! No excuse for not having time to eat something healthy.