We had our neighbors over for dinner last week and I served this. I hadn't made it before, but went with the rave reviews it got from the author's husband. And it worked! It was delicious! My hunk of pork was just a little over 2 pounds and we had one small serving left over after feeding four adults and four kids. I was also excited to put my rosemary and sage plants to good use.
3-4 pound boneless pork butt or shoulder
10 whole garlic cloves
3 bay leaves
1 teaspoon sage (dried or fresh)
1 teaspoon rosemary (dried or fresh)
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer
Put the meat into your crockpot. Pour on dry spices and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.
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