1 1/2poundspork shoulder roastcut into 1-inch cubes
1tablespoonlemon zest
1teaspoonsea salt
3cupslow sodium vegetable broth
1/2teaspoonfreshly ground black pepper
1/4cuplemon juice
1cupchopped onion
1/4cupchopped chives
1cupchopped leek
3clovesgarlicpressed
1cupchopped carrots
Instructions
In a slow cooker, combine all ingredients and stir well. Cover and cook on LOW for 6 to 8 hours or until pork is fork-tender and veggies are done. Stir well, serve and enjoy!!
LC SERVING SUGGESTION: Steamed baby Brussels sprouts and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).