Hello! I am still here! University is so time consuming, I have had to prioritize extra curricular activities and unfortunately, blogging (and even most new recipe creating) had to be benched. Looks like my last post was in December which was around my last school break. At this time I am only in two Summer courses which is allowing me to visit some of my pre-student activities. Yesterday I spend a whole evening in the kitchen. So great. I have missed this.
The post I have for you today might seem a little off from my usual as I tend to not eat a lot of meat but, I think it has a place for most of us and if I am going to eat meat then you know its going to be the healthiest version. And, creating healthier versions of classic recipes IS my thing!
Pulled Pork. So delicious. But, so many things can be wrong with this food. For one, Pigs are generally not a well raised animal and often one of the first meats health advisers suggest you omit. I stopped eating it years ago and I guess just got used to it not being part of my diet. Except, now, my butcher offers Locally Raised Organic Free-Range No-Hormone Pork. I checked it out, it is legit, these pudgy pink guys get a homemade organic diet including alfalfa (so they even eat their greens) and then get turned out to roam free and play little little piggies should do.
As for ingredients, I use only the best organic spices, coconut sugar and apple cider vinegar. When the meat is done I use the liquid to make the bbq sauce. So easy and unbelievably delicious. I serve it up with a chili-lime coleslaw and avocado filled rye bun or, in taco with lots of cilantro. The only thing of note with regards to cooking is I think it depends on your crock pot. Most people say about 8 hours for pulled pork but I start mine on low for about 4 hours then turn it down to warm for about 20 more. Just leave it in there until it falls apart. If you want some extra bbq sauce that goes well with it I use Simply Natural Organic Barbecue Sauce which is made up of pretty much the same flavoring and of course all natural and organic.
Large Crock Pot
Cast Iron Fry Pan
3-5 lb Pork Shoulder
3 tablespoons High Heat Oil (Grapeseed, Sunflower or Avocado)
3 tablespoons Hot Paprika
3 tablespoons Coconut Sugar
2 tablespoons Mineral or Kosher salt
1 tablespoon Garlic Powder
1 tablespoon Onion powder
1 teaspoon Mustard Powder
1 teaspoon Cumin Powder
2 teaspoons Fresh Ground Black Pepper
1/2 teaspoon Cayenne Pepper
2 3/4 cups Water
3 tablespoons Tomato Paste
1/2 cup Apple Cider Vinegar
1/4 cup Honey
In a medium size bowl, combine all of the spices and coconut sugar then rub on Pork
Heat Oil in cast iron pan then brown all sides of the Pork
Deglaze pan with 3/4 cup of water and then add to crock pot with another 2 cups of water, tomato paste, vinegar, honey and all leftover spices
Place browned pork into crock pot and spoon some of the sauce over it.
Cook on low for 8 to 24 hours, at least until the meat is tender enough to be easily shredded with a fork.
When finished, pour the sauce into a pot on the stove top and simmer to reduced to a thicker bbq sauce
Serve with coleslaw and crusty buns.
*Can be frozen