MAKES 3 SERVINGS (SERVED ON TOP OF THE SALAD BELOW)
Macros: 666 cal, fat 44g, carbs 23g, protein 43g, fibre 7g
1.5 lb pork shoulder (or boston butt)
1/3 tbsp Salt
1/3 tbsp Pepper
1/3 tbsp Garlic powder
1/3 tbsp Onion powder
1/3 tbsp Chili powder
1/3 Smoked paprika
1/3 cup Chicken broth
Place all of the seasonings in a small bowl and mix well to make the spice rub.
Massage the spice rub all over the meat. You may have some left over if you have a smaller cut of meat.
If you have the time, wrap and refrigerate the meat for 3 hours or as long as 24 to let the rub set in. If you are planning ahead, I recommend letting the rub set in. If you don’t have the time, just season the pork and start cooking. Place the pork into the slow cooker and pour the chicken broth in.
Cook on low for 8-10 hours. Remove the pork from the crock pot and place it on a cutting board.
Shred with two forks or tongs and serve. You can spoon some of the juices from the slow cooker on to the pork for serving.
SALAD WITH THE PULLED PORK
- makes 3 servings (save dressing for when you are eating the salad)
2 Romaine hearts, chopped
1 cup cherry tomatoes, sliced
1 avocado, chopped
1 bell pepper, chopped
2 green onions, sliced
Juice of half a lime
1⁄4 cup your favourite BBQ sauce
1 tbsp. apple cider vinegar
2 tbsp. olive oil
In a bowl or jar, combine the olive oil, vinegar, lime juice, and BBQ sauce.
In a salad bowl, gently toss the romaine, tomatoes, avocado, bell pepper, and green onions.
Top the vegetables with pulled pork (hot or cold) and drizzle with the BBQ dressing to serve.