I had a craving a few weeks ago for slow-cooked pork. Rubbing a pork shoulder with spices and tossing it in the crock pot to cook for a day is one of the easiest ways to get an amazingly satisfying and delicious meal. Serve it over cauliflower rice I like did and it is a filling, healthy option.
Slow-Cooked Pork Shoulder
One giant pork shoulder/butt
One onion, chopped
5 cloves of garlic, chopped (or a little less, we love garlic!)
I did generally the same amount of everything except more salt and less cayenne.
1/2 c wine
1/2 c broth (veggie or chicken)
1. Put the chopped onion and garlic in the bottom of your crock pot.
2. Mix the spices together in a bowl, and massage into the pork, pressing it onto all sides, until well covered. Put fat side up into the crock pot and pop into the fridge to sit overnight (or at least a few hours).
3. The next morning, add the wine and broth, cover and turn on low. Let cook for 6-8 hours. At that point the meat should basically fall off the bone!
4. Remove any large pieces of fat, and shred with two forks. Mix into juices, and turn to "keep warm" setting or just turn off.
Easy Cauliflower Rice
1 head cauliflower
1 dollop coconut oil
1 dollop butter
garlic, parsley, salt, red pepper and cardamom; to taste
1. Make your cauliflower rice by removing the stem from a head of cauliflower, and cutting into florets. Toss your florets into your blender, fill with water, and chop to the size of rice by doing 3-5 quick pulses. Strain.
2. Heat the butter and coconut oil in a large skillet. Add the cauliflower rice, and stir to coat. Add the spices and stir again.