Ingredients
1 kg bone-in pork shoulder roast
Juice from 2 limes
1 tbsp raw bush honey
½ tsp ground cayenne pepper
1 tsp SIDS CRAZY SALT
Directions
Label freezer bag then add lime juice, honey, cayenne pepper, SIDS CRAZY SALT and pork shoulder. (Add the pork shoulder to the bag last, so it’s the first ingredient poured into your slow cooker)
Remove as much air from the freezer bag as possible, seal and lay flat in your freezer.
COOK: The night before cooking, move frozen bag to your refrigerator to thaw.
The morning of cooking, pour contents of freezer bag into your slow cooker and cook on LOW setting for 8-12 hours, until pork is cooked through and falls off the bone.
Remove pork meat from the bone. Shred and serve with tortillas or rice.
