This recipe comes from my relatively new cookbook, Make Ahead Paleo (also Gluten Free).
1 tsp sea salt
1//4 tsp freshly ground black pepper
1 tsp granulated onion
3/4 tsp granulated garlic
3/4 tsp chili powder
1/2 tsp cinnamon
Pinch of cayenne
4-5 -pound pork roast
3 TBSP coconut oil (we used olive as I cannot have coconut)
1 C apple juice
2 C chicken broth
2 C fresh or frozen blackberries (we used frozen)
2 TBS balsamic vinegar
3 cloves garlic, minced
1/2 medium yellow onion, chopped
2 jalapenos, stems removed, sliced (fresh from our garden)
1/2 tsp red chili flakes
1. In a small bowl, combine the rub ingredients.
2. Sprinkle the rub over the pork roast, and rub it in with your fingers to thoroughly coat all sides of the meat. (I had already placed my roast in a large ziploc after bringing home from the market, so I added the spices and smooshed!! I know y'all have to love that term, but it worked).
3. In a large skillet, heat the coconut oil (or whatever oil you choose) over medium-high heat.
4. Place the roast in the skillet and brown on all sides, about 8 minutes.
5. Transfer the roast to a slow cooker.
6. In a medium-sized bowl, combine the sauce ingredients.
7. Pour the sauce over the roast in the slow cooker, and cook on low for 6-7 hours or on high 4-5 hours.
8. With 2 forks, shred the pork while it is still in the slow cooker.
9. Serve the shredded pork with the juices and berries spooned over the top.
We served with rice a side and it was a nice compliment.
Here you can see all the vibrant colors of the pork, berries and jalapenos.
And while the colors have dulled once cooked the flavors have not!! It was delicious!!!
Hope you will give it a go. And with that, I am off for the weekend. Hosting the Children's Team on Sunday for ice cream sundaes!!
Have a fabulous weekend!!!!!