RECIPE SUMMARY
Makes 16 servings: Each Serving counts towards 1 – 8oz serving of protein, ¼ cup of vegetables (¼ cup of restricted vegetables). Each Ziploc make 8 servings
INGREDIENTS
DIRECTIONS
In a small bowl combine the sea salt, black pepper, paprika, and garlic powder, set aside.
Place half the diced onion in each Ziploc bag.
Season the Pork Butt quarters using the spice blend, season liberally. Pour any additional seasoning into the Ziploc bags to coat the onions.
Place half the Pork Butt in each Ziploc, then squeeze each bag to remove the majority of the air. Place in the freezer for up to 3 months.
When ready to cook, remove 1 Ziploc from the freezer and place in a dish with sides (this is in case of leaks) and thaw in the fridge for 24-48 hours.
Pour the contents of the Ziploc into a crock pot, pour in the Walden Farms BBQ Sauce, Apple Cider Vinegar, and liquid smoke. Set the crock pot to high and cook for 6-8 hours. Use tongs to shred the pork before serving.
Serve with riced cauliflower, mashed cauliflower, lettuce for wraps, Portobello buns or mixed vegetables.
Ingredients
Directions
In a small bowl combine the sea salt, black pepper, paprika, and garlic powder, set aside.
Place half the diced onion in each Ziploc bag.
Season the Pork Butt quarters using the spice blend, season liberally. Pour any additional seasoning into the Ziploc bags to coat the onions.
Place half the Pork Butt in each Ziploc, then squeeze each bag to remove the majority of the air. Place in the freezer for up to 3 months.
When ready to cook, remove 1 Ziploc from the freezer and place in a dish with sides (this is in case of leaks) and thaw in the fridge for 24-48 hours.
Pour the contents of the Ziploc into a crock pot, pour in the Walden Farms BBQ Sauce, Apple Cider Vinegar, and liquid smoke. Set the crock pot to high and cook for 6-8 hours. Use tongs to shred the pork before serving.
Serve with riced cauliflower, mashed cauliflower, lettuce for wraps, Portobello buns or mixed vegetables.