Okay, I have had some bad experiences with meat. And since it’s not cheap, I’ve always wanted a recipe that was virtually fool proof and produces the softest and juiciest meat for even a baby to eat! So here’s just such a recipe in the continuing series, “Easy Meals for the Busy Piano Teacher.” Thank you for all your comments from those of you who have tried the recipes! Please keep pinning them on Pinterest, sharing them on Facebook, and emailing them to all your piano teaching friends!

Perfect Pork Roast

Ingredients:

Shoulder butt pork roast (about 7 lbs.)
Celery salt
Garlic salt
Onion powder
Salt
Optional: potatoes and carrots

Directions:

perfect pork roast — It’s hard to capture succulent meat in a picture!

Place your roast in the crockpot and then sprinkle on generous amounts of the celery salt, garlic salt, onion powder, and salt. You might want to add about 1/8 C water as well. Then, cover and cook on low for 8-10 hours. If your roast is frozen, you might want to put it in the fridge the night before and plan to cook it for the full 10 hours. Cooking times vary for crockpots, so it’s not an exact science, but I’ve NEVER had one come out wrong.

If you want to add potatoes and carrots, put some knife holes in your potatoes and place them on top and to the sides of your roast when you have about 3-4 hours left of cooking. You can put the carrots in at this time as well, though they will be super soft at the end. I like to make sure my carrots stay on top of the roast so that they don’t cook in all the pork fat, but you are welcome to cook them wherever you want!

Serving:

Serve with the potatoes and carrots that you put in the crockpot. I also like to buy some fancy bread and salad for this recipe as well.

Don’t forget:

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