PULLED PORK

~ serves 8; dairy-free, gluten-free, nut-free

- 3 TBSPs paprika

- ½ TBSP sea salt

- 2 teaspoons ground black pepper

- ½ teaspoon cayenne pepper

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- ⅓ cup honey

- 2 TBSPs red wine vinegar

- 2 TBSPs apple cider vinegar

- 3 TBSPs extra-virgin olive oil

- 1 onion peeled and cut in quarters (optional)

- 3 pounds boneless pork shoulder, cut into 3 portions and trimmed of as much fat as possible

Slow Cooker Directions:

1. Turn the slow cooker on low and cook for 7-8 hours or until the meat is tender enough to be easily shredded. 

2. Transfer the meat to a cutting board and shred the pork using two forks. Alternatively, if you have a KitchenAid simply place the meat in the mixing bowl, attach the paddle mixer and turn the power to low. The KitchenAid will do all of the shredding for you! The longer you let it run, the more fine the meat pieces will become. Transfer the meat back to the slow cooker and mix thoroughly with the juices (if you wish, throw the onions out prior to combining).

3. Enjoy the shredded pork over baked potatoes, in taco shells with coleslaw, or served in buns.

Instant Pot Directions:

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork. Pour in the honey, vinegars, and 2 TBSP of the olive oil and stir to form a paste.

2. Press the saute button. Add 1 TBSP olive oil to the Instant Pot. Add the onion and saute for 5 minutes. Top with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.

3. Press the manual or pressure cook button. Set the time to 75 minutes.

4. After the timer goes off, press the cancel button. Let the pot naturally release pressure for 15 minutes. Turn the valve using a towel or pot-holder so you don’t get a steam burn. I like to leave the towel over the valve so it doesn't spurt everywhere. Once all of the pressure has been released you will be able to take the top off. 

5. Transfer the meat to a cutting board and shred the pork using two forks. Alternatively, if you have a stand mixer simply place the meat in the mixing bowl, attach the paddle mixer and turn the power to low. The KitchenAid will do all of the shredding for you! The longer you let it run, the more fine the meat pieces will become. Transfer the meat back to the slow cooker and mix thoroughly with the juices (if you wish, throw the onions out prior to combining). 

6. Enjoy the shredded pork over baked potatoes, in taco shells with coleslaw, or served in buns.