Adapted from paleomg.com I made this yesterday. When I went to the store the pork shoulder was on sale, buy one get one free. So I threw caution to the wind and picked up two. Then adjusted the recipe from the above site. Ingredients: 5lbs of pork shoulder roast (boneless) 2 yellow onions, sliced 5 small apples, cored and sliced 1 1/2 cups beef or chicken broth OR water (I used my own homemade beef stock) 1 tablespoon raw honey 2 tablespoons freshly grated ginger (use ground ginger if you don’t have fresh on hand) 1 teaspoon cinnamon 1 teaspoon salt 1/2 teaspoon smoked paprika 1 teaspoon chipolte powder 1/2 teaspoon pepper 2 garlic cloves, peeled and smashed 1 bay leaf Instructions: Pull out your crockpot. Add your broth or water, then onions, then pork, then apples then all your spices/garlic clove/and bay leaf. Cover. Cook for 8-10 hours on low or 6-8 hours on high. Before the last hour pull out pork roasts and use tongs or a fork to shred your pork. Run an immersion blender through the bits in the pot till broken up a bit Put shredded pork back in crock pot and stir to combine. Finish cooking for about another hour. Makes a lot. Had some for dinner last night, for lunch today and it will be around for a few days. Froze some too.
Can never go wrong with pork shoulder/Boston But, ever. Sounds like a nice way to prepare it, will give it a go! Thanks for sharing!