Wednesday, March 9, 2011

Pulled Pork and Cole Slaw

Someone just asked me for a pork barbeque recipe, so here it is. You make it in your slow cooker and let it cook on low all day. Then you just cut it up and shred it. You will definitely want to invest in a big piece of meat so that you can have leftovers the next day or two. The pork is cooked in vinegar and seasonings, but you can put some extra barbeque sauce on the finished meat. (Like “Hot and Spicy Barbeque Sauce”. Find it on this blog through the search feature.) This is a great dish to serve at a party.

Make a side of slaw and a good southern vegetable like collards or okra to go with your meal.

6 pound pork shoulder (butt)
4 tablespoons agave nectar, divided

1 tablespoon onion powder
2 tablespoons paprika
2 teaspoons chili powder
½ teaspoon ground allspice
½ teaspoon ground pepper
Sea salt

2 tablespoons oil olive
¾ cup apple cider vinegar
2 teaspoons hot sauce (like Tabasco) (optional)

Mix together onion powder through salt. Set 1 tablespoon of spice aside. Rub pork with 1 tablespoon of the agave nectar and the remaining spice mixture. Place in a Ziploc bag or wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.

Heat the olive oil in a large pan and brown the pork on all sides. Place meat in slow cooker and turn to low. Pour in the vinegar, the tablespoon of spice mix, and 3 tablespoons of agave nectar. Cook on low for 6 – 10 hours, or until the pork is tender and cooked completely through.

Remove the meat from the cooker (but not the cooking liquid) and cut into slices. Shred the slices into pieces with two forks. Pour the hot sauce in the cooker and add the shredded meat.

Bag of store-bought coleslaw mix
Homemade paleo mayonnaise (Recipe on blog)

Add enough of the mayonnaise to the coleslaw mix to moisten it. Add a dash of celery salt if you have it and then season with sea salt and pepper.

Mayo update! I posted a mayo recipe on February 12th, but since I’m constantly looking for improvements, I tried making it this time with 2 egg yolks and a teaspoon of mustard and it came out much smoother and creamier. I also made it in a blender: quicker and easier.

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