Pork with Rice and Olives

Pork with Rice and Olives
Peas with Bacon Bits

Ingredients:
1 ½ lb pork shoulder roast
1 onion, chopped
2 cloves garlic, chopped
¼ tsp red pepper flakes
½ tsp salt
1 cup of rice
¼ cup chopped green olives
¼ cup chopped parsley
3 slices of bacon
1 pkg frozen peas

In the morning:
Place the pork roast, the onion, garlic, and red pepper flakes and salt in the crock pot.
Cook on low 8 hours.

In the afternoon:
Set the table.
Boil 2 cups of water. Pour the rice and parsley into the water, cover, and cook on low heat for 20 minutes.
Cut the pork roast into small pieces. You may also choose to shred it.
Cook the bacon. Chop it into pieces.
Cook the peas. Stir the bacon into the peas.
When the rice is done, add the pork and olives and stir them together.