I was inspired to attempt my first pulled pork after watching a friend eat his leftovers for lunch which smelled amazing! I wanted to use my crock pot so I could set it and have dinner ready for the night. I began searching Pintrest for recipes and found a few I like so merged them together to create my own. Here’s what I came up with:
Pulled Pork Ingredients:
- One 4 to 6 pound pork shoulder or boneless roast
- 6 cloves of garlic
- 1/4 cup Spanish smoked paprika
- 2 tbsp dehydrated minced onion
- 1 tbsp ground black pepper
- 1 tbsp cumin
- 1 tbsp chili powder
Courtesy of PaleoPot.com
BBQ Sauce Ingredients:
- 2 tomatoes, diced
- 1 white onion, diced
- 4 cloves of garlic, diced
- 1 6 ounce can of tomato paste
- 1 cup water
- 2 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1/2 cup pineapple
- left over dry rub from pork roast
Modified from civilizedcavemancooking.com
Cole Slaw Ingredients:
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 small clove garlic, minced
- 1 tablespoon chili paste
- 1/4 cup MCT oil (you could also use olive oil)
- 3 cups cored and shredded cabbage
- 3 cups shredded carrots
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro leaves
Modified from Markbittman.com
Directions:
- Peel 6 cloves of garlic and cut each clove in half. Using a thin knife poke holes into your pork shoulder and then press your garlic in.
- Mix your dry rub ingredients well in a bowl or large plastic bag.
- Coat your pork shoulder with your dry rub as evenly as possible.
- Place your pork shoulder in the crock pot with the fat cap facing upwards.
- Combine all ingredients for the BBQ Sauce in a bowl and mix well.
- Add the BBQ sauce mixture to the top of the roast in the crock pot.
- Add all your ingredients for the Cole Slaw in a large bowl, mix together, then store in the fridge covered.
- Set your slow cooker to low for 8 to 10 hours. Your meat is done when it easily pulls apart with a single fork.
- Remove the roast from the crock pot and place in a large bowl. Remove the fat cap from the meat. Now simply use a pair of forks to shred your tender meat into pulled pork goodness.
- Transfer all the sauce from the crock pot into a blender and blend until smooth.
- Add your desired amount of BBQ sauce to your pulled pork and serve over a bed of the chilled Cole Slaw. Top with avocado. You will have plenty of left over BBQ sauce as well to save for another dish! Enjoy!
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