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Crock-Pot BBQ Pork: Gluten Free, Tomato Free

9:35 PM



So, we eat really well—I mean really well—but, every once in a while, a meal comes along that blows all of the rest away. This pork is one of those meals; perfectly seasoned with a hint of spice, it'll be one of the most delicious meals you'll make all winter. I mean it. And the best part? It requires very little time in the kitchen! Prep it, set it, walk away, and come back to savory, melt-in-your-mouth deliciousness. This one's must-try. 



Prep Time: 5 minutes, done the night before so the flavors have time to marinate
Cook Time: 8-10 hours on low

Ingredients:

2 1/4 lbs. pork butt
1/2 cup stock (we used chicken stock)

2 tbsp brown sugar
2 tbsp paprika
1/2 tbsp salt
1/2 tbsp cumin
1/2 tbsp chili powder
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp oregano
1 tsp. mustard
1 tsp. chipotle powder
dash of cinnamon

1. Make Your Spice Rub
Combine brown sugar and all spices.

2. Season Your Pork
Place pork in large ziplock back. Pour in spice rub, seal bag securely, and shake until pork is coated. Release any air from the bag, seal, and stick in the fridge overnight.

3. Set Up Crock-Pot
In the morning, pour stock into crock-pot and place in your meat, fat side up. 8-10 hours later, come home to the most aromatic, mouth-waterly delicious smell your nose has ever encountered. Remove the fat and use two forks to shred the rest—it will fall right apart.



We served ours with sweet potatoes and sautéed kale for a nice balance of super greens, fibrous starch, and protein. If you want to add BBQ sauce, go for it—but trust me, with this amount of flavor, it's far from necessary.



Enjoy!

See you soon,
Becky + Tanya

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