1 (3-5 lb.) pork shoulder roast or Boston Butt (with fat cap removed)
1 onion, thinly sliced
1/2cup apple cider vinegar
2 tablespoons maple syrup (or honey)
2 tablespoons coconut aminos
2 cloves garlic, minced or pressed
Preheat oven to 300F.
In a small bowl, mix first five ingredients together and set aside.
Heat a dutch oven on medium.
Meanwhile rub roast with spice mix. Once dutch oven is hot, add coconut oil to pan and sear roast on all sides.
Add onion to pot and remaining ingredients.
Cover tightly with lid and place in the oven.
Bake for 3-4 hours, or until the meat falls apart when shredded with two forks.
I usually check the roast at 3 hours. If it’s still feeling a bit tough, give it longer – trust me on this. These roasts are best low and slow.
Once roast is tender, carefully place dutch oven on stovetop and remove meat. Shred meat, removing any fat, and set aside.
Skim some of the fat off the remaining liquid. There shouldn’t be too much if the fat cap was removed.
Boil the liquid on medium high until the sauce reduces a bit – this will depend upon how much juice it yielded. When it thickens a little, it’s ready.
Serve the meat with the sauce poured on top and incorporated into the meat.
NOTE: Alternatively, this recipe can be made in the crockpot. Skip the step that sears the meat. Just rub the roast with the spice mix and place in crock pot. Then add all ingredients and cook on low 6-8 hours, depending on your slow cooker. My old crock pot needed to cook overnight and the next day. My new crockpot would cook a roast in 6-8 hours. So plan accordingly.