This recipe is extremely versatile. You can make this for tacos, burritos, rice bowls, or nachos. The pork tastes even better the next day. It is also really great for brunch under a poached egg and arugula. Serves 8.

INGREDIENTS

Pork Butt:
4-5lb boneless pork butt
2 medium yellow onions, thinly sliced
4 medium garlic cloves, minced
1 cup organic chicken stock 

Dry Rub:
1 Tbsp dark brown sugar, packed (sub brown coconut sugar)
1 Tbsp chili powder
1 Tbsp JF Universal Salt or JF Spicy Salt
½ tsp ground cumin
¼ tsp ground cinnamon

PROCESS

Place the garlic and onion in a single layer at the bottom of the slow cooker and pour the chicken broth over them. 

Combine all of the spices for the rub in a small bowl. Rub the spice mixture all over the pork butt until it is evenly covered. Season with fresh cracked black pepper and a bit of JF Universal Salt before placing the lid on.

Cook for approximately 5½ to 6 hours until the pork easily pulls apart. It makes the house smell amazing! Remove the pork and strain the onions. Serve together over white rice with fresh chopped white onion, cilantro, and BBQ sauce or hot sauce. We love to serve this with my JF Pickled Onions.