Ingredients
- 4-5 lb Pork shoulder blade roast
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- 11/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon celery seed
- 1 teaspoon mustard powder
- 3/4 cup chicken broth or water
- 1 medium onion, chopped
Instructions
- In a small bowl, mix all dry spice ingredients.
- Trim pork of some of the fat. It’s helpful to have some fat during cooking, but I find that there is usually a lot that can be trimmed.
- Rub the pork with the seasoning mixture
- Place the chopped onion in the crockpot.
- Add the seasoned pork and pour the broth or water around the sides of the pork
- Cook for about 1 hour on high, then turn down to low and cook for 5 to 7 hours or until tender and falling apart.
- Serve on rolls as pulled pork sandwiches, or along with a salad or other veggie side dish.
I use these keto approved psyllium buns that I make to quell that craving for bread. Also try topping with this yummy low-carb coleslaw.