Slow-Cooker Pulled Pork
Yield: About 8 servings
Prep time: 10 minutes
Cook time: 5 or 10 hours
1 tablespoon turbinado, coconut, or brown sugar
1 1/2 teaspoons sea salt
1 teaspoon bittersweet smoked paprika
1 teaspoon ground cumin
1/4 teaspoon garlic granules or powder
1/2 large sweet onion, thickly sliced
One 4 to 4 1/2-pound pork shoulder (boneless or bone-in)
2 tablespoons sherry vinegar (or white wine vinegar)
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 1/2 cups peach barbecue sauce, optional (recipe below)
Fresh cilantro, for serving (optional)
Mix the sugar, salt, paprika, cumin, and garlic granules in a small bowl. Place the sliced onion in the bottom of the slow cooker. Pat the pork dry and put it on top of the onions. Rub the spice mixture all over the pork.
Whisk the vinegar, olive oil, and honey in a small bowl and pour it over the pork. Cover the slow cooker and cook on high for 4-5 hours or on low for 8-9 hours, until the meat falls apart easily.
Transfer the meat to a cutting board and shred with meat claws. If you are not using the barbecue sauce, moisten the meat with a little of the liquid from the slow cooker and serve. If you are using the sauce, discard the onion and liquid in the slow cooker. Return the meat to the slow cooker, add the peach barbecue sauce, and stir. Cover the slow cooker and cook on low for about an hour more, or until nice and hot. Garnish with fresh cilantro if desired and enjoy!
Peach Barbecue Sauce
Yield: About 3 1/2 cups
Prep time: 10 minutes
Cook time: 25 minutes
2 tablespoons butter, ghee, or extra virgin olive oil
1/2 large sweet onion, chopped
2 tomatoes, cored and chopped
1 lb frozen sliced peaches
2 tablespoons honey, or more to taste
2 tablespoons raw, coconut, or brown sugar
2 tablespoons sherry vinegar
2 tablespoons yellow mustard
1 tablespoon tomato paste
1 teaspoon coconut aminos or tamari
1 teaspoon sea salt, or more to taste
1/2 teaspoon bittersweet smoked paprika
Freshly ground black pepper
Pinch of cayenne pepper, or more to taste
1/2 cup water
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 8-10 minutes.
Raise the heat to medium-high and add all the remaining ingredients. Stir well. Bring to a boil and cook, stirring occasionally, for about 15 minutes, or until the peach slices are very tender when pierced with a fork.
Let the sauce cool for a few minutes, and then carefully transfer to a blender and puree until very smooth (or use an immersion blender to puree the sauce in the pot). Taste and add more salt, pepper, honey, and/or cayenne if desired.
Use the sauce right away, or cool it to room temperature and store it in jars in the refrigerator, where it will keep for up to a week.