1/2 cup water
1 5-pound pork butt roast (this actually comes from the pork shoulder, cut has a nice layer of fat on it)
1 cup apple cider vinegar
2 tsp raw honey
2 tsp hot sauce
1 tsp sea salt
1 tsp freshly ground black pepper
1/4 tsp red pepper flakes
- Place pork in a large crock pot, fat side up. Add water and season generously with sea salt.
- Cook on low for 8 hours.
- Remove any bones and chunks of fat. Use two forks to pull the pork. Reserve some of the juices and let the pork marinade in the juice until you are ready to serve.
- For sauce, combine all ingredients in a small bowl. Stir with a whisk to combine.
- To serve, place pulled pork in a shallow bowl or rimmed plate, pour on the vinegar sauce or other sauce of your choice. Serve with your favorite veggie (I chose baby carrots for a quick side).
Sausage Mixed Grill with Balsamic Vinaigrette
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