Braised Pork Boston Roast, fries, salad and stuffed crab

Slow-Cooked Pulled Pork

Serves 6-8

Ingredients

4-4 1/2  pounds pork shoulder, cut in half, if necessary

2 yellow onions, peeled and slices

4 cloves garlic, roughly chopped

1 cup low-sodium chicken broth

1/2 cup honey

2 tablespoons apple cider vinegar

2 tablespoons olive oil

2 tablespoons paprika

1 tablespoon chili powder

1 tablespoon kosher salt, or to taste

2-3 teaspoons freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Directions

Combine paprika, chili powder, salt, pepper, cumin and cinnamon in a medium bowl and mix together.

Add honey, apple cider vinegar and olive oil and stir to make a thick paste.

Rub spice paste all over pork shoulder. Place onions and garlic at the bottom of slow cooker, then place pork on top.

Pour remaining spice mixture over the pork and pour in chicken broth.

Turn cooker on LOW and cook for 6-8 hours, or until pork is cooked through, but still tender enough to be shredded with a fork.

Shred and serve along or with your favorite barbecue sauce and/or potatoes and coleslaw.

Recipe adapted from 100 Days Of Real Food

McDonalds French Fries

Cut potatoes into 1/4-inch strips, soak in water a couple minutes, transfer to pot with water to cover.. about 4 cups.  Add 2 Tbsp salt and 2 Tbsp. white vinegar and turn heat on high.  When boiling, time for five minutes, then transfer to cold water to stop cooking.  Spread on dish towel and dry.   

Fry @ 375 for just one minute.  Drain and freeze.  When ready to cook fry from frozen@ 375 for three minutes, transfer to paper towels, salt and enjoy.

Salad with dressing made up and I can't remember what I put in the dressing.

Stuffed crab was store bought. Carrots boiled 10 minutes with chicken stock.