| Recipe: |
5-8 lb. Pork Shoulder (fat trimmed off)
1.5-2 Tbs. Alaea Red Hawaiian Sea Salt
5-10 Garlic Cloves
Smoked Paprika
Peel the garlic cloves. Make small slits in the pork shoulder on both sides with a sharp knife and insert one garlic clove into each cut. Sprinkle one side of the shoulder with the salt and smoked paprika. Massage into the meat. Flip the meat over and sprinkle with the salt and paprika and massage in.
Place in crock pot and cook on low for 16 hours.
When done, pull out the meat and shred in a bowl with two forks. Add in a small amount of liquid to taste. Discard excess liquid.
Enjoy!
Notes: We found this recipe in the cookbook "Nom Nom Paleo: Food for Humans." You can also find it online at www.nomnompaleo.com.
The recipe calls for bacon instead of the smoked paprika- but we haven't ever tried the bacon method, this way is just too good!
You can use bone in or boneless shoulder, we have always done boneless.
Feel free to adjust the salt in relation to the size roast you have. We don't typically measure anymore, but just sprinkle it on until it looks right.
We had a hard time fining Alaea Salt, but you can find it at Cost Plus World market in the spice aisle.
We modified from the original version with cutting slits in the meat for the garlic. We also use a lot of garlic- feel free to adjust to your tastes. To us, the more garlic...the better.
Serving Suggestions- We turn this into tacos, add it to marinara sauce and serve over spiraled sweet potato, or just serve it alone with vegetable side dishes. Get creative!
**Warning- this will make your house smell amazing! It will drive you crazy for 16 hours... but it's worth it. Enjoy!**
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