prep time: 10 minutes
•
cook time: 7 to 8 hours
•
yield: 8 servings
prep time: 10 minutes
•
cook time: 7 to 8 hours
•
yield: 8 servings
asian pulled pork:
1 (4-pound) boneless pork shoulder
¾ cup coconut aminos or wheat-free tamari
½ cup beef bone broth, homemade ( see here ) or store-bought
⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
2 tablespoons unseasoned rice vinegar
6 cloves garlic, minced
2 teaspoons grated fresh ginger
3 teaspoons fish sauce (optional)
3 to 5 drops orange oil or orange extract
Bibb lettuce cups, for serving
Sliced green onions, for garnish
Finely chopped red cabbage, for garnish
1. Place the pork shoulder in a 4-quart (or larger) slow cooker. Add the rest of the ingredients for the pulled pork. Cover and cook on low until the meat is fork-tender and falls apart easily, 7 to 8 hours. When ready to serve, use two forks to shred the meat in the slow cooker and stir well to incorporate the flavorful sauce.
2. Serve in lettuce cups garnished with green onions and red cabbage.
3. Store extras in an airtight container in the fridge for up to 4 days.
