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Friday, December 29, 2017

Slow-cooker Apple Cider Pulled Pork

This is a super versatile way to make shredded pork- this version is Whole 30 compliant but I often serve it with traditional BBQ sauce on the side for those in my household who are not doing a whole 30.  We usually eat it with homemade coleslaw and roasted potatoes and I will use the leftovers in an easy breakfast bowl with sweet potato hash, topped with a fried egg. This makes a lot of meat and is a great meal for company or meal prep to have an easy protein for weekday meals. I only use half the vinegar mixture during cooking and use the rest for serving for those who want a stronger vinegar flavor.

7-8 lb. pork butt (Boston butt)
1 sweet onion, diced

Dry rub:
2 Tbs. paprika
1/2 Tbs. smoked paprika
1 tsp. garlic powder
2 tsp. kosher salt
1/2 tsp. pepper
(When not on a Whole 30 I also add 2 Tbs. of coconut sugar to this!)

Vinegar sauce:
1 cup apple cider vinegar
2 Tbs. coconut aminos
1 1/2 tsp. crushed red pepper flakes
1/2 tsp. ground mustard
1/4 tsp. cayenne powder


Place diced onion in the bottom of the crock pot. Combine dry rub ingredients and rub all over the pork. Place pork in the crock pot, on top of onions, fat cap side down.  Combine vinegar sauce ingredients and cover pork with 1/2 the mixture. Turn crock pot on low and cook for 10-12 hours, the longer the better. Remove pork and onions from crock pot. Shred with a fork, removing excess fat.  Serve with extra vinegar sauce or alongside your favorite BBQ sauce.


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