| 11 | 435 | 372 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 7 h | 8 |
| 3 tbsp | Paprika |
| 1 tbsp | Sea Salt |
| 1 tsp | Black pepper |
| 1/2 tsp | Cayenne pepper |
| 1 tsp | Garlic powder |
| 1/2 tsp, ground | Thyme, dried |
| 1/2 cup | Honey |
| 1/4 cup | Red wine vinegar |
| 3 tbsp | Extra virgin olive oil |
| 1 medium | Yellow onion (peeled, cut in half) |
| 1 1/3 kg | Pork shoulder, whole, lean (cut in half) |
1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade coleslaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.
Enjoy!
Pork
is a good source of protein!
| Meat | 1.9 |
| Vegetables | 0.1 |
