1 Pork Shoulder Roast (bone in, preferably)
An 8 pound roast fits pretty well in my oval slow cooker.
2 onions, cut in fourths, outer skin discarded
1 Tablespoon Chocolate Chili Seasoning OR 2 tsp each: smoked paprika, chili pepper, cumin
1 tsp salt
Place the onions in half in the bottom of the slow cooker.
Place the roast on top of the onions and sprinkle liberally with the spices. If there is a large layer of fat on one side don’t sprinkle that with spices, and cook it with that layer facing up.
Cook on low for 12 hours or on high for 6.
I was worried about cooking a roast without any liquid, but it works really well. In fact, it makes its own liquid, which I save and use in pumpkin chili or cinnamon stew (recipe coming soon!)
To serve, drain off liquid (save that liquid and use it instead of stock when you make chili,) and shred with two large forks.
Sometimes we skip the citrus sauce and anoint the pork with barbecue sauce. I usually divide the pork into three or four containers because this will serve our family for three or four meals, and we might want different sauces each time.
1 sliced onion, red
8 cloves garlic
juice of 1 orange, 1 lemon, 2 limes
1/2 cup oil
sprinkles of salt and pepper and oregano
Simmer these ingredients for about 10 minutes.
Toss the sauce with the cooked shredded pork–or perhaps just one family-size portion of pork.
Read to eat? Heat up desired portion of pork with a little cooking oil in a skillet to make it crispy.
Pulled pork is lovely on top of a shredded cabbage salad, topped with
pork rinds and guacamole and olives. It’s great on roast potatoes too.