For many of you who follow along with our posts and podcasts, you know that I (Hayley) have not eaten red meat in quite some time. After drooling many mornings over the smell of Bill cooking bacon, I couldn’t take it any longer. I decided to brave the unknowns of how red meat would react in my stomach, and tried the bacon. It was a slow start (only a few bites), but from those first few bites I knew I was in love! Wow, I had been missing out!
- 1 1/4 cup Imagine Chicken Broth (you can also use vegetable broth, or plain water)
- 6 oz can of tomato paste (no salt)
- The juice of 1.5 limes
- 1 tablespoon unrefined virgin coconut oil
- 2 shallots, minced
- 3 cloves garlic minced
- 1 tsp organic spicy (or dijon) mustard (always check ingredients, not all dijon mustards have favorable ingredients.)
- 1 tsp chipotle seasoning
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp liquid stevia extract (you can also use 1 tablespoon of pure maple syrup or raw honey if you choose)
- In a sauce pan, heat coconut oil on medium.
- Add garlic and shallots, and saute until soft and translucent.
- Add mustard, smoked paprika, chipotle, cumin, and salt, and continue to saute (about 30 seconds).
- Add chicken broth, lime juice, stevia, and tomato paste.
- Whisk all ingredients until smooth.
- Bring to a light boil, reduce to simmer, and slightly cover with a lid.
- Simmer for 45 minutes, and let cool.
- 3 lb “Boston Butt” Pork Shoulder
- 1 fist of garlic, peeled
- 3 cups Imagine Chicken Broth
- Rinse pork under cold water and pat dry with a paper towel.
- Cut slits into pork and stuff with cloves of garlic (the more the merrier!).
- Place pork in crock pot and cover with chicken broth.
- Cook pork on low for 8 hours.
- Remove from crock pot, and let cool.
- Discard thick layers of fat.
- Shred pork with two forks.
- Toss pork with barbecue sauce and enjoy!
*If you do not own a crock pot, you can also cook the pork in a covered souffle dish in the oven at 250 for 8 hours, or overnight at 200.
This is a great recipe for a summer cookout, or any gathering with friends. This recipe would please any barbecue pork lovers. We enjoyed every bite!
As always, enjoy!