Submitted by: Carol Beliveau
Servings: 4-6
Ingredients: 6 lb. pork loin (from pastured hog…)
1 6-ounce can plain tomato paste
1 C. clean beef broth
1/4 C. Bragg’s Apple Cider Vinegar
1/4 C. raw or locally grown honey
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. oregano
1 tsp. cayenne
Fresh ground black pepper
Instructions: Preheat oven to 200 degrees. In a Dutch oven, combine all ingredients except for pork and mix together into a sauce. Add the pork and baste with the sauce. Slow cook in the oven for 4 or 5 hours. Remove pork and shred then mix back into the sauce. Serve.
Notes: Super yummy with a fresh vinegar cole slaw!
Cleaned out my fridge/freezer and cupboards (wow, the space I now have) and Can’t wait for my Paleo Every Day by Pete Evans to arrive Saturday ?
Could be done in a crock pot?
Yes, you could do this in a crock pot or slow cooker as well.
What about Instant Pot/pressure cooker?… Will that work, as well?
I have the same question. Too hot in Texas to cook something in the oven for 5 hours. I cook almost exclusively in the IP and on the the grill all summer.