I did a shredded pork loin roast to divide into several meals. I put it, frozen, in the crock pot at 1030 this morning and pulled it at 1830. Tender as pasta! (Not the best day to do slow cooking, though, as we had high temperatures, relatively high humidity, and high clouds. With the air conditioner trying to deal with the heat/humidity and the 2 refrigerators doing the same, our house batteries never got fully charged. PPPPPP!
)
I shredded the pork and divided it up into 4 containers to use in different meals. I had hoped to make a mustard based S. Carolina pulled pork tonight, but our buns were stale. ("Stifle yourself!"
) So I made tacos. I froze the 3 other containers for future use. BTW, I make my own taco shells.
Pat