- 3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
- 2 lb baby red potatoes
- 3 medium carrots, peeled and roughly chopped (1 cups)
- 1 large onion, coarsely chopped (1 1/2 cups)
- 1 bulb garlic, cloves peeled
- 1 spring fresh thyme
- 1/4 cup honey
- 1 Tbs salt
- 1 tsp red pepper flakes
Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
Thaw completely in refrigerator, 12 to 24 hours.
Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.