4-5 lb Pork Shoulder
1 Onion (small dice)
1 Garlic Clove (minced)
2 Tbsp Salt
1.5 Tbsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Thyme
1/2 tsp Oregano
1/2 tsp Cinnamon
1/4 tsp Chili Powder
1/4 tsp Cumin
1/4 tsp Cayenne
1/4 Cup Red Wine Vinegar
1/4 Cup Honey
1/4 Cup Maple Syrup
3 Tbsp Butter
Place onion in the bottom of your crock pot. Place pork shoulder on top of onions. Add all of the spices, garlic, vinegar, honey, and maple syrup to a mixing bowl and whisk until thoroughly blended. Pour all of the ingredients from the bowl over the pork and then smear butter on top. Place the lid on the crock pot and set on high. If I get this done by 8am then I can always have it ready by dinner.
The slaw is a lot more involved to make. You will need the following:
1 bunch Broccoli (cut into very small pieces)
1 head of Cauliflower (cut into very small pieces)
2 Large Carrots (shredded)
1/4 Cup Red Onion (small dice or halved julienne)
1 Garlic Clove (minced)
1/4 Cup Raisins
1/4 Cup Apple (peeled and small dice)
1/4 Cup Walnuts or Pecans (any nut or seed will do!)
2 Cups Mayo (We make our own. We just use the recipe in Nourishing Traditions)
1-4 Tbsp Apple Cider Vinegar
1 Tbsp Mustard of your choice (optional)
Honey or Maple Syrup, to taste
1 tsp Salt
1/8 tsp Garlic Powder
1/8 tsp Onion Powder
Dash of Mustard Powder
Dash of Cumin
Dash of Paprika
Dash of Chili Powder
Dash of White Pepper (optional)
So with this one it is hard to pin down a specific recipe portion for some of the items but I will do my best. I always just threw it together and it tasted great. My wife asked me to make her a recipe so that she could make it. (above photo) This is an attempt at improving and detailing the recipe card that I made for her.....
Take all of your vegies, nuts, raisins, and apples and place into a very large bowl. Then add in the Mayo and mix around until everything is thoroughly coated. You can use less mayo if you don't like a super creamy slaw. Then add the garlic and onion powder as well as the other spices (cumin, paprika, & chili powder). Be very sparing with the dash's. You can always add more. They should not be a pronounced flavor in the slaw. Then add 1 Tbsp of apple cider at a time and taste until you reach your desired tanginess. If you over do it or want it to be sweeter then add some honey or maple syrup. And if need be add more salt at the end. You are really trying to achieve a perfect balance of sweet, salt and vinegar in this one.
They also sell slaw mixes at the store. They have a really good one that uses just carrots and broccoli that we use some time when we don't have a lot of time.
After 8 hours you can check the pulled pork. It should have fallen off of the bone and be easy to shred. I will shred it and then let it cook with the lid of for another 45 minutes. This helps the juices reduce and gives a thicker broth with the meat.
I like to serve the pulled pork on some fresh spinach. It will partially wilt under the hot pork and adds some nice color to the plate. Sometimes we will cheat and eat some Jackson's Honest Potato Chips with this meal. These chips are fried in coconut oil. They have a few flavors but I will only eat the potato or sweet potato ones. Some of the flavorings I choose not to eat due to there preservatives. I also enjoy it with raw red onion and pickles. I have never felt the need to add any bbq sauce to this pulled pork. It should be the juiciest pulled pork you have ever eaten!