Getting in meal preps can be tedious and repetitive. Spice it up with a slow cocker meal. You can eat this as a main dish or make tacos! Easy peasy…and spicy.
RUB:
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 tsp granulated onion
• ¾ tsp granulated garlic
• ¾ tsp chili powder
• ½ tsp cinnamon
• Pinch of cayenne
ROAST:
• 4-5-pound pork roast
• 3 TBSP coconut oil
SAUCE:
• 1 cup unsweetened apple juice
• 2 cups chicken broth
• 2 cups fresh blackberries
• 2 TBSP balsamic vinegar
• 3 cloves garlic, minced
• ½ medium yellow onion, chopped
• 2 jalapeños, stems removed, sliced
• ½ tsp red chili flakes
Serves 4
-In a small bowl, combine the rub ingredients.
-Sprinkle the rub over the pork roast, and rub it with your fingers to thoroughly coat all sides of the meat.
-In a large skillet, heat the coconut oil over medium-high heat.
-Place the roast in the skillet and brown on all sides, about 8 minutes.
-Transfer the roast to a slow cooker.
-In a medium-sized bowl, combine the sauce ingredients.
-Pour the sauce over the roast in the slow cooker, and cook on low for 6-7 hours or on high for 4-5 hours.
-With 2 forks, shred the pork while it is still in the slow cooker.
-Serve the shredded pork with the juices and berries spooned over the top.
NOTE: The blackberries leave behind seeds. If this is an undesirable texture for you, then I suggest using a cheese cloth in a strainer to remove from the liquid.
Resolute Bettys 