Times are a changin’.
You may have noticed that this is the very first Pork recipe I’ve ever posted on Everyday Maven. This is not for my lack of cooking pork but my (up until the beginning of this year) lack of eating it. It all started when I was a teenager and I became a vegetarian. I would occasionally indulge in fish and shellfish but for many, many years I stayed away from all other animal meats.
In my mid-20’s, I slowly started to eat eggs, poultry and beef again but still abstained from pork and game. Pork was always the big one for me though – I just couldn’t bring myself to eat it. Mostly because I believed that pork was a dangerous and dirty food source and truthfully, I just didn’t want to eat pigs.
My husband is a life-long pork lover and would often try to convince me to open my mind to eating pork with him. In the past few years, I have been more open to “tasting” a pork dish if it was made from clean, humanely raised pork but I still had an imaginary wall up.
So where do these Slow Cooker Chili Pulled Pork Tacos fit in? Well, ever since we started eating Paleo, I have been craving more meat and variety. For months and months, I have been playing with the idea of re-introducing “clean” pork into my diet and I finally crossed the line in April during the Whole30.
One day, what I normally would cook for my husband and abstain from eating, became my lunch (andouille sausage and cabbage) and dinner. And then came the bacon with paleo pancakes for brunch one morning. You see where this is going right?
Little did she know that I was reigniting my love affair with all things pork. There really couldn’t have been a more perfect time for me to read this book.
While I will be doing a full review of the book (but not until I cook another couple of recipes from it so stay tuned), I have to let you know that this is more than just a cookbook – this is a love letter to all things hog and an amazing resource and guide for how to cook and honor humanely raised, sustainable pork.
If you love pork, you need this book.
Anyway, I was inspired by a roasted pork dish in Beyond Bacon and really wanted to make it for Father’s Day but it slow-cooks in the oven and we had plans to be out and about all day. I decided to make up a delicious and super easy chili rub and let my slow cooker do all the work.
I served this chili pulled pork meat with lettuce wraps, avocado slices, pico de gallo, cilantro leaves and hot sauce. And, yes, I ate it. And yes, it was delicious.
- When it comes to lettuce wraps, I really love to use boston bibb or butter lettuce. Two great alternatives are romaine leaves and iceberg.
- If you have more time, you could make homemade guacamole instead of just slicing avocado.
- What exactly is Pork Butt / Pork Shoulder? Read here for a good description.
- I calculated the Points Plus of just the pork as I know everyone will serve it with different toppings so please be sure to add up your PP accordingly.
- 4½ lb pork butt / shoulder (see NOTES)
- 2 Tablespoons chili powder
- 1 Tablespoon kosher salt
- 1½ teaspoons ground cumin
- ½ teaspoon ground oregano
- ¼ teaspoon crushed red pepper flakes
- pinch ground cloves
- ½ cup stock or broth
- 1 bay leaf
- Begin by combining the chili powder, salt, cumin, oregano, red pepper flakes and cloves in a bowl.
- Remove string if wrapped around pork and place on a clean plate. Use your hands to rub the spice mixture onto all sides of the pork (I am wearing gloves because I just painted my nails lol!).
- Place in the fridge and let marinate overnight or at least 1 to 2 hours.
- When ready to cook, place pork in slow cooker along with bay leaf and ½ cup broth or stock. Set to low for 8 hours and forget about it.
- When it’s done, remove from liquid and place on a cutting board. Grab 2 forks and proceed to shred the meat. Serve with a squeeze of lime, hot sauce and taco fixings and Enjoy!