Meal Menu Idea:
Slow Cooked Pork Shoulder
Orange BBQ Sauce
Steamed Asparagus Spears
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| Photo credit: bewitchingkitchen.com |
SLOW-COOKED PORK SHOULDER
Paleo / Whole 30 compliant
**Note: This recipe requires marinating overnight before a full day of slow cooking.
**Note: This recipe requires marinating overnight before a full day of slow cooking.
1 (6-lb.) bone-in pork shoulder roast
4 Tablespoons Dijon mustard (Whole 30: Choose a mustard without wine)
Spice blend:
1 1/2 Tablespoons sea salt
3 Tablespoons smoked paprika
1 Tablespoon chili powder
1 Tablespoon black pepper, coarsely ground
1/2 teaspoon garlic powder
* Do not trim the fat from the meat. Leave the heavy fat cap on the roast and place it fat side down on a large piece of foil.
* Pat the pork dry with paper towels and slather all sides with mustard.
* Mix spices in a small bowl and coat pork with all of the spice mixture.
* Tightly wrap the pork in foil. Place on a tray and chill overnight (12-24 hours).
* In the morning, unwrap the pork and allow it to warm up to room temperature for 30 minutes.
* Place roast in crock pot and cook on low 10-12 hours or until internal meat temperature registers at least 190 degrees and meat falls easily apart.
* Remove roast from crock pot and place meat on a baking tray. Allow it to rest 30 minutes.
* Using 2 forks, pull pork apart, removing large pockets of fat as you pull. Refrain from pulling the meat until stringy. Allow meat to maintain a little integrity and pull into bigger pieces.
* Strain the meat juices and drizzle over the meat. Serve.
Original recipe: Better Homes and Gardens/July 2014/bhg.com
Revised for Paleo by w.lynne
Taste. Enjoy. Pass it on!