Ingredients
- 1 medium, yellow onion sliced
- 2 tablespoons fresh garlic minced
- 1 cup water
- 1 tablespoon salt
- 1/4 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 tablespoon adobo sauce from a can of chipotle peppers in adobo sauce
- 1 tablespoon coconut sugar
- 4 pounds pork shoulder excess fat removed
- Whole-wheat or gluten-free hamburger buns or lettuce wraps for serving
- Paleo ranch for garnish
- Coleslaw mix for garnish, optional
- Lime juice for garnish
- Green Tabasco for garnish
Instructions
- Place onion and garlic in the bottom of your slow cooker. Pour in the water.
- Combine spices for the spice rub (salt, paprika, chili, cumin) in a small bowl and set aside.
- Add the adobo sauce and coconut sugar to the pot. Cut any large, visible chunks of fat off your pork shoulder, and then rub it all over with the spice rub, until it is evenly coated. Place the shoulder in the pot, on top of the sauce and sugar.
- Cook until pork is tender and moist, 6-8 hours on high or 8-10 hours on low.
- Once the pork is cooked, strain most of the liquid out of the slow cooker and place the solids (which is made up of the onions and garlic) back into the slow cooker.
- Transfer the pork onto a cutting board and shred with 2 forks.
- Transfer the shredded pork back into the slow cooker and mix with the onions and garlic. Cover and keep warm until ready to serve.
- Serve the pulled pork on a bun or lettuce, topped with ranch coleslaw mix and a squeeze of lime juice and green Tabasco.