Slow Cooker Sweet Pork

Slow Cooker Instructions

1. Place the pork butt into the base of a 6 quart slow cooker. Rub the garlic, salt, and pepper all over the pork.
2. Place the lid on the slow cooker and cook on low for 6 hours. Drain off at least half of the grease and juices.
3. Pour sweet salsa mixture onto the pork and let cook for another 1-2 hours until pork shreds easily.

Instant Pot Instructions

1. Rub the garlic, salt and pepper all over the roast. Pour the sweet salsa mixture onto the seasoned pork. Place into an electric pressure cooker or instant pot.
2. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out. If the roast is larger than 5 pounds, add on extra time.  Ladle out any excess grease.

Oven Instructions

1. Preheat oven to 225 degrees Fahrenheit. Place roast into a 5-7 quart oven-safe pot with lid, or use a roasting pan and cover with aluminum foil later. Place the pork roast into the pot and rub the garlic, salt, and pepper all over to coat.
2. Cover with lid or tightly cover with aluminum foil. Roast at 225 degrees for 6 hours. Pour the sweet salsa mixture onto the pork, cover, and let cook for another 1-2 hours, until pork shreds easily with a fork. Ladle out about half of the drippings. Shred in the pan and mix with juices.

Sweet Salsa

1. Add salsa, brown sugar, and cumin into a bowl. Stir together until combined.