- 4 lbs. bone-in pork shoulder
- 4 Tbsp smoked paprika
- 2 Tbsp sea salt
- 2 Tbsp chili powder
- 2 Tbsp ground cumin
- 1 Tbsp ground black pepper
- 1 Tbsp dried oregano
- 1 Tbsp ground white pepper
- 2 tsp cayenne pepper
- 1 full batch of Beasty BBQ Sauce
- Mix all of the ingredients above – except the pork shoulder and BBQ sauce – in a small mixing bowl. Mix well – this will be your spice rub.
- Massage the spice rub all over the meat in every crevice you can find.
- Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours (preferably overnight). You can refrigerate for up to 3 days.
- Unwrap the roast and place it in your crock pot, adding 1/4 cup of water and turning it on low, cooking for 8-10 hours – until the meat is fork-tender.
- Transfer your roast to a cutting board and discard all the liquid in your crock pot.
- Pull the meat apart by tearing the meat into thin shreds with two forks or your fingers.
- Place all the shredded meat back in the crock pot and toss with a full batch of the Beasty BBQ Sauce and heat on low for 60 minutes until hot.
- Serve and enjoy.
Prep time: 10 minutes
Cook time: 9-11 hours
- 3 tomatoes, diced
- 1 white onion, diced
- 4 cloves of garlic, diced
- 1 6-oz can of tomato paste
- 1 cup beef stock
- 2 Tbsp dijon mustard
- 2 Tbsp apple cider vinegar
- 1 Tbsp extra virgin olive oil
- 2 Tbsp sweet paprika
- 1 tsp sea salt
- 1 tsp cayenne
- For sweetness, add 1 can diced pineapple
- Combine all ingredients above into a sauce pan and place on stove over medium heat, stirring frequently.
- Once the sauce starts to boil, reduce heat to low, cover, and simmer for 60 minutes.
- Once the sauce has simmered, turn off the heat and pour the sauce into a blender or food processor and run until you get a nice, smooth sauce consistency.
- Store in the refrigerator.
Makes 4 cups.
Prep time: 15 min.
Cook time: 60 min.
Adapted from the Civilized Caveman
2 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1 can diced tomatoes (no added salt)
1 red bell pepper, chopped
2 chipotle peppers, chopped (soak for an hour before hand in bowl to
8 oz. vegetable or chicken broth (organic, low sodium)
2 T almond butter
2 T organic cacao powder, unsweetened
4 dates, pitted and chopped
I had a bit of trouble finding chipotle chiles, but after many stop,
dried chipotle chiles were found. Before you make the recipe, soak
them in enough water to cover them for about an hour. Chop and use
about 1/4c of water they soaked in and add to sauce to thin.
fresh cilantro, chopped (for garnish)
Now be creative on whatever you want to serve this on- roast up some
chicken or scramble some eggs.
- Heat oil in pan on medium heat, and saute onions until translucent.
- Add garlic and spices. Keep cooking as the spices will get fuller.
- Add diced tomatoes, peppers, chipotles, broth, almond butter, and cocoa.
- Simmer for about 10 minutes.
- Cool slightly, and puree in blender or food processor.
- Set aside… depending on the size of your food processor you may need to puree in small batches.
Now your mole is done – enjoy!
Submitted by Annie Mac