This recipe was a sort of throw-together-random-spices rub recipe to fill a need for one of the biggest food days of the year: The Super Bowl. We were throwing a full-on Paleo, Whole Life Challenge party at CrossFit732 and I committed to bringing a whole pot full of pulled pork.  I’ve been trying to use my slow cooker as much as possible lately.  The ease of it is extraordinary. Especially for the lazy. Just throw stuff in and boom…you’ve got a meal.  So, the day before the big game I bought a 5 lb pork butt and opened up my spice cabinet.  What do I want? A little bit of heat, some smoke, some herbs, but nothing too crazy that not everyone could enjoy it.  This was the result.  If you like your pork more on the spicy side, by all means go for it and up the cayenne and chili powder.  It takes 10 hours to cook to shredded perfection so make sure you plan accordingly.

The rub:

2 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
1 tbsp thyme
1 tbsp chipotle pepper
1 tsp white pepper
2 tsp cayenne pepper
1 tbsp salt
3/4 tbsp pepper

1) Pat the pork butt dry and apply the rub.  Literally rub it all over the darn thing. Really get in there and show it some love.  Heat some ghee in a large pan and brown well on all sides. This will take up to ten min.  When using a slow cooker, you want to make sure to get a nice brown crust on the meat first before going into the pot with all the fixins. This is how you create layers of texture and flavor.

In the crockpot:

2 onions, sliced thinly
4 cloves garlic, smashed
1 tsp crushed red pepper
1/4 cup chicken broth

Lay these items down on the bottom of the pot and place the pork butt on top. Set the slow cooker to low for 10 hours and simply walk away, going about your day.

It’s great on it’s own, with some cauliflower grits or rice, and it’s GREAT on a Paleo Biscuit Sandwich (pictured here) with some paleo mayo and avocado slices. Oh baby!