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Pulled Pork Sliders

RECIPE SUMMARY

 

Pulled Pork Sliders

Makes 8 Servings: Counts towards 8 oz. Meat, ½ tablespoon Oil, 1 cup Vegetables

 

INGREDIENTS

 4 lbs. Pork Butt
 1 tablespoon Yellow Mustard
 ½ teaspoon Cayenne Pepper
 1 teaspoon Garlic Powder
 1 teaspoon Thyme, dried
 1 teaspoon Black Pepper, ground
 1 teaspoon Sea Salt
 1 teaspoon Apple Cider Vinegar
 2 teaspoons Coconut Aminos
 1 teaspoon Liquid Smoke
 1 qt. Water
 16 Portobello Mushrooms
 4 tablespoons Olive Oil
 Sea Salt & Pepper, to taste

 

DIRECTIONS

1

On a cutting board, rub the pork butt with the yellow mustard, cayenne pepper, garlic powder, thyme, black pepper and sea salt. Place the butt in a crockpot and pour in the qt. of water ( or enough to partly submerge it), apple cider vinegar, coconut aminos, and liquid smoke; cover, and set the crockpot to low and cook for 14 hours or until the meat starts to fall apart.

2

Remove the cooked pork, leaving the remaining liquid in the crockpot, and let it rest for 10 minutes. Use two forks to pull apart the pork into shreds; place the shreds back into the crockpot and set it to warm.

3

Set your oven to broil.

4

On a clean cutting board, remove the stems from the Portobello mushrooms and dress them with olive oil; season with salt and pepper, to taste. Place the mushrooms on a baking sheet and place them in the oven to broil until they are just soft.

5

Top the mushrooms with the pulled pork and enjoy.

 

Ingredients

 4 lbs. Pork Butt
 1 tablespoon Yellow Mustard
 ½ teaspoon Cayenne Pepper
 1 teaspoon Garlic Powder
 1 teaspoon Thyme, dried
 1 teaspoon Black Pepper, ground
 1 teaspoon Sea Salt
 1 teaspoon Apple Cider Vinegar
 2 teaspoons Coconut Aminos
 1 teaspoon Liquid Smoke
 1 qt. Water
 16 Portobello Mushrooms
 4 tablespoons Olive Oil
 Sea Salt & Pepper, to taste

Directions

1

On a cutting board, rub the pork butt with the yellow mustard, cayenne pepper, garlic powder, thyme, black pepper and sea salt. Place the butt in a crockpot and pour in the qt. of water ( or enough to partly submerge it), apple cider vinegar, coconut aminos, and liquid smoke; cover, and set the crockpot to low and cook for 14 hours or until the meat starts to fall apart.

2

Remove the cooked pork, leaving the remaining liquid in the crockpot, and let it rest for 10 minutes. Use two forks to pull apart the pork into shreds; place the shreds back into the crockpot and set it to warm.

3

Set your oven to broil.

4

On a clean cutting board, remove the stems from the Portobello mushrooms and dress them with olive oil; season with salt and pepper, to taste. Place the mushrooms on a baking sheet and place them in the oven to broil until they are just soft.

5

Top the mushrooms with the pulled pork and enjoy.

Pulled Pork Sliders

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