Juicy, Slow-cooker Pulled Pork


I'll just say it: I'm a L-A-Z-Y cook. I know, I know, how can a recipe developer be lazy in the kitchen? Well, I cook food and take pictures of it as my day job, and often by the time dinner rolls around, I just need it to be simple. In the same breath, I want it to taste good. Actually...I want it to taste great.  Like, really, really great. I'm the kind of person that judges a vacation on how good the food was, and obsesses over every morsel I eat. For me, every meal is an opportunity for nutrition and pleasure and I don't like a wasted opportunity.  Enter: the slow cooker. I think this is a tool for everyone; the foodie that loves bomb food, the busy parent trying to juggle 500 things, and the person who hates cooking but wants to be healthy and save $$. This is a great first recipe because it will feed you for multiple meals and is practically foolproof. 

Slow-cooker Pulled Pork Recipe:

Serves: 8


2 lbs. boneless pork shoulder
2 teaspoon chili ancho, ground
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper  
2 Tbsp. coconut palm sugar
1 large onion, chopped (about 2 cups)
3-4 large garlic cloves, coarsely chopped
¼ cup chicken stock

1 avocado
¼ cup raw cashews, preferably soaked for 3-4 hours
2-3 tbsp. cilantro
¼ cup, plus 2 tablespoons of filtered water
1 clove garlic
1 lime, juiced
salt, cayenne, pepper to taste

For Serving
1 head butter lettuce, brown rice, or corn tortillas
5-8 radishes for garnish, thinly sliced
Additional cilantro for garnish

Directions: Rinse pork shoulder and pat dry. Add to the slow cooker, then evenly sprinkle all ingredients listed under “meat” to slow-cooker. Cook pork on low for 8-10 hours. When you’re ready to serve the pork, rinse and separate large butter lettuce or romaine leaves, or heat tortillas, sliced radishes, and blend all sauce ingredients to serve with pork.