4lb pork loin
1 c water
1 tsp salt
Place pork in slow cooker with water, rub in salt. Cook on low for 8 – 10 hours. Shred pork when done. Portion into red containers and store in colored Ziploc baggies. (see Day 3 Post)
Add different seasoning or marinades as desired:
Mexican Seasoning: chili powder, cumin, onion powder, garlic powder, oregano, paprika, salt.
Asian Marinade: rice vinegar, soy sauce, honey, ginger, sesame oil