Ingredients
Scale
For the slaw:
- 1/2 fennel bulb, cored and thinly sliced lengthwise
- 1 medium apple, chopped into match sticks
- 1 small red beet, chopped into match sticks
- 1 small golden beet, chopped into match sticks
- 3 TBS extra virgin olive oil
- 1 and 1/2 TBS fresh lemon juice
- 1/2 tsp grated fresh ginger
- 2 pinches of celtic sea salt (like this)
- 2 grinds of fresh pepper
- 2 TBS chopped fresh basil, cilantro, OR parsley
For pork:
- 2– 2.5 pound pork roast (butt or shoulder)
- 4 apples, peeled, cored, and sliced
- 1 large onion
- 2 TBS fresh ginger, minced
- 3 cloves of fresh garlic, minced
- 1/2 cup good quality homemade broth
- 1 tsp cinnamon powder
- 2 pinches of clove powder
- 1/4 tsp cumin powder (I use this one)
- 1/2 tsp celtic sea salt
- 1 TBS RAW honey (like this)
- Plus 1 tsp celtic sea salt to run on pork
Instructions
- Pour broth into your crock pot and add apples, onions, ginger, garlic, salt, honey, and spices. Give a little stir to combine.
- Take 1 tsp of good quality salt and run it all over your pork roast. Give it some love now. Then nestle the roast into the apple onion mixture.
- Cover and cook for 8-10 hours on LOW.
- Before eating, carefully shred the roast with 2 forks and mix into juicy goodness in the crock pot.
- Make slaw just before serving: Whisk together olive oil, lemon juice, ginger, salt, and pepper. Separate red beets and toss with 1 TBS of dressing. Combine apples, fennel, and golden beets in another bowl and toss with remaining dressing. Gently combine red beets into rest of slaw to prevent red from staining entire slaw. sprinkle with fresh herbs.
- Dig in and enjoy!