• high heat cooking oil
  • 1 1/2 lb trimmed lean pork shoulder
  • 2 jalepenos, sliced and seeded (leave some seeds if you want some heat)
  • 1 green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 1 sliced yellow onion
  • can of organic no salt added tomato paste (I used Muir Glen)
  • cumin
  • cinnamon
  • nutmeg
  • 1/4 cup apple cider vinegar
  • 1-2 T Worcestershire sauce
  • 1 T ginger
  • 1 t sea salt
  1. Brown the outsides of the pork shoulder in oil over medium high heat.
  2. Add all of the vegetables to the bottom of the slow cooker, place pork on top.  Mix tomato paste with 1/3 cup of water and pour over the meat.  Sprinkle with the spices, cover, and cook on low 8 hours (or high 4 hours)
  3. Turn off heat, stir in vinegar, Worcestershire, ginger, and salt (when stirring, the pork will shred itself).  Let stand 20 minutes to thicken.
  4. Serve on whole grain buns (we used the thin sandwich bread).
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