Tuesday, May 3, 2016
1 large pork shoulder roast
1 small can tomato paste
1 cup water
3 TBSP Worchestershire sauce
1 TBSP sugar or real maple syrup
salt, pepper, onion powder, chili powder, parsley, red pepper flakes, garlic powder, oregano
Place roast in a slow cooker, fatty side down and season heavily with salt, pepper 7& onion powder. Cook on high for 5-6 hours or until tender enough to shred with 2 forks. You dont need any liquid because the fat will render down and make it plenty moist.
Whisk together the tomato paste, water, Worchestershire, syrup and seasonings. Add shredded pork and sauce to a pan, stir to combine and bring to a simmer. Remove from heat.
For the slaw:
1/2 head cabbage - very thinly sliced
1 large carrot - shredded
1/4 cup red wine vinegar
2 tsp sugar or real maple syrup
1 TBSP olive oil
salt & pepper
Combine in a bowl and refrigerate.
For the Aoli:
1 cup mayo
1 clove garlic - minced
1 tsp lime juice
1 1/2 tsp chipotle seasoning
1 tsp fresh chopped chives
Combine and refrigerate until ready to serve.
I assembled my pork and slaw tacos on butter fried gluten free tortillas with avocado and hot sauce.