2 to 2 ½poundsboneless pork loin, trimmed of fat (or the equivalent of boneless pork chops)
2tablespoonsolive oil
¾cupchicken broth
½tablespoonspaprika
½tablespoonsgarlic powder
2 ¼teaspoondried sage
¼teaspoondried rosemary
¼teaspoondried marjoram
¼teaspoondried thyme
1teaspoonoregano
1teaspoonbasil
1-2cupscouscous, prepared according to package directions
Instructions
In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops).
Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork.
Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.
Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.