By: Rowena Mateo-Sjovall - www.nofussfoods.com
3 ½ - 4 lbs boneless pork shoulder (Boston Roast)
4-6 garlic cloves, peeled and pressed
1 cup Sunny Delight or OJ
3 - 3 ½ cups water (start with 2 ½ cups and add 1/2 cup at a time depending on desire tartness)
1 tbsp salt
1 tbsp ground pepper
2 bay leaves
Rinse and dry meat with paper towel. In a bowl, combine garlic, OJ, water, salt and pepper. Taste and if necessary, adjust to your liking. Trim excess fat on roast and cut into 2 inch chunks. Transfer to slow cooker. Pour prepared OJ marinade on top of meat and add bay leaves. Cover and cook on high for 3-4 hours or low for 6-8 hours. Once cooked, remove bay leaves, drain liquid and shred pork if desired.
Rowena Mateo-Sjovall is an Army wife and self taught home cook who decided to venture out of her college Ramen recipes, when she got married and became a step mom. Born and raised in the Philippines and speaks fluent Tagalog, she is the publisher of Saraplicious! Kitchen (www.sarapliciouskitchen.com ) and No Fuss Foods (www.nofussfoods.com). She is an avid recipe developer, food photographer and cooking instructor. For questions, comments and ideas for future articles, contact Rowena via email at Food@armyspousemag.com.