As most of you know from our previous Blog, we as a clinic and clientele are beginning our Spring Detox under the guidance of our naturopathic doctor Dr. Jessica.
As Dr. Jessica mentioned some people can not only be a little overwhelmed with the aspect of a detox (have no fear: our entire staff has gone on this journey and took our husbands with us!) but also the unfortunate stereotype that "I'll only chew on lettuce and be hungry all the time". So NOT true and here's just one of many recipes that proves that.
We hear a lot of people say they'd love to try a detox but with busy schedules, families, errands, life etc... there's just no time to food prep or cook. Well, even the prep method of this recipe proves that wrong: you can use your slow cooker! Easy. Easy. Easy! The bonus is that you cook once and can get 2-3 meals saving even more time.
I love my slow cooker and there's just something so satisfying and filling about a slow cooked, juicy meat dish that took no time to prepare and less time to eat. Try this recipe from the Whole30 Slow Cooking website and it will completely change your mind about what a detox or eating healthy can be! Another great thing? Using your slow cooker with these 'summer flavours' is a great substitute on a hot, humid day when standing over the blazing BBQ is just not an option.
Slow Cooker Apple Cider Pulled Pork
Sweet Spice Rub
1 Tbsp sea salt
1 1/2 tsp smoked paprika
1 1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp ground ginger
1/2 tsp fresh ground pepper
Ingredients
One 4-5 pound boneless pork butt
1 large sweet onion, peeled and
sliced
1 1/2 cups unsweetened apple
cider
Instructions
Combine all of the spice rub ingredients in a small bowl. Sprinkle the rub evenly along the sides and top of the pork roast.
Add the onion slices to the bottom of a six quart slow cooker.
Place the seasoned pork roast on top of the onions. Then add the apple cider. (If roast is too large, you may wish to cut it in half and place the halves side by side in the slow cooker.)
Cover and cook on high for approx. 7-8 hours or low for 8-10 hours, until the meat is tender enough to be easily shredded with a fork.
Turn off the slow cooker once the roast is done. Carefully transfer the pork to a large platter and allow it to rest for a few minutes.
Pour the cooking liquid through a fine-mesh strainer into a large bowl. Place one cup of the liquid back in the slow cooker; discard the remaining liquid and onion.
Shred the pork using two forks. Then return to the slow cooker. Toss well with the reserved cooking liquid. Season to taste with additional sea salt and pepper if desired.
Serve the pork with your favourite Whole30-compliant coleslaw (like this one from The Healthy Foodie) and a side of sweet mashed potatoes.
Helpful Hints I've Tried
When using any rub on a meat, it's important to rub a little aggressively to allow it to penetrate the meat itself. Any leftover rub can be sprinkled on the top to utilize all the flavouring.
My palate has never been a fan of salt, and others I have made this for have commented how it can taste 'salty', so I like to decrease the salt in the rub to 1/2 Tbsp.
Pork can get very dry if in the slow cooker too long so I found that decreasing the cooking times to a standard 5-6 hours on high or 6-8 on low is more than fine. I did this batch on high for 6 hours with no issues.
If you get an early start and the meal is done before dinner that's great: I found letting it sit on the 'warm' setting for approximately an hour really allows the juices to be reabsorbed.
Digging In Detox-style
This meal can be enjoyed numerous ways from making a salad absolutely amazing, to Whole30 compliant 'sandwiches'. Ideas on just how you can make many styles of meals from this core recipe can be found here.
Let us know what you think and any tips of your own when you try this satisfying recipe.
Happy cooking!
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