~ serves 8; dairy-free, gluten-free, nut-free

- 3 TBSPs paprika

- ½ TBSP sea salt (celtic or Himalayan)

- 2 teaspoons pepper

- ½ teaspoon cayenne pepper

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- ⅓ cup honey

- 2 TBSPs red wine vinegar

- 2 TBSPs apple cider vinegar

- 3 TBSPs extra-virgin olive oil

- 1 onion peeled and cut in quarters (optional)

- 3 pounds boneless pork shoulder, cut in half down the thickest portion


     In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork. Pour in the honey, vinegars, and olive oil and stir to form a paste.

     Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.

     Turn the slow cooker onto low and cook for 7 hours or until the meat is tender enough to be easily shredded. Transfer the meat to a cutting board and shred the pork using two forks. Alternatively, if you have a KitchenAid simply place the meat in the mixing bowl, attach the paddle mixer and turn the power to low. The KitchenAid will do all of the shredding for you! The longer you let it run, the smaller the meat pieces will become. Transfer the meat back to the slow cooker and mix thoroughly with the juices (if you wish, throw the onions out prior to combining). Refrigerate or freeze the leftovers.