Ingredients

The following ingredients have 9 Servings
  • 1 Medium yellow onion (sliced)
  • 1 Cup Water
  • 2 Tbsps Fresh garlic (minced)
  • 1 Tbsp Coconut sugar
  • 1 Tbsp Salt
  • 1 tsp Chili powder
  • 1/2 tsp Cumin powder
  • 1/2 Tbsp Adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1/4 tsp Smoked paprika
  • 3 1/2 - 4 Lbs Pork shoulder (excess fat removed.)
  • Whole wheat or gluten free hamburger buns OR lettuce wraps, (for serving)
  • Paleo ranch, for garnish ((I used Sir Kensingtons))
  • Coleslaw mix for garnish (optional)
  • Lime Juice, (For garnish)
  • Green tabasco, (For garnish)

Instruction

  • Slice the onion and mince the garlic and place it in the bottom of your crock pot. Pour in 1 cup of water.
  • Combine all the spices for the spice rub in a small bowl and set aside.
  • Cut any huge, visible chunks of fat off your pork shoulder and then rub it all over with the spice rub, until it is evenly coated.
  • Place the pork on top of the onions, garlic and water and cook until it is tender and moist, 6-8 hours on high or 8-10 hours on low.
  • Once the pork is cooked, strain most of the liquid out of the crock pot and place the solids (which is made up of the onions and garlic) back into the crock pot.
  • Transfer the pork onto a cutting board and shred with 2 forks.
  • Transfer the shredded pork back into the crock pot and mix with the onions and garlic. Cover and keep warm until ready to serve.
  • Serve the pulled pork on a a bun or lettuce, topped with ranch coleslaw mix and a squeeze of lime juice and green tabasco.
  • Devour!