The key to replicating that “bark” you get on a smoked pull pork all lies in the initial sear. With Thrive Algae Oil’s high smoking smoke point of up to 485° F, you can ensure that you get that beautiful seared crust on the outside, which seals in all those spices and caramelizes the pork for maximum flavor..
Since unhealthy food will be everywhere on Memorial Day weekend, this recipe will let you can rest easy because Thrive Algae Oil is the most heart healthy oil on the market and is loaded with Omega 9’s!
This is a sponsored conversation written by me on behalf of Thrive® Algae Oil. The opinions and text are all mine.
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Ingredients for this Slow Cooker Pulled Pork Recipe:
For the Pork:
• 1 tbsp each chili powder, garlic powder, onion powder, cumin, oregano & sea salt
• 1 tsp pepper
• 3-pound pork shoulder
• 3 tbsp Thrive Algae Oil
• 8 brioche buns
• 1 cup of your favorite BBQ sauce
For the Coleslaw:
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• ½ cup matchstick carrots
• ¼ cup each sliced green onions and cilantro
• 1 tsp celery seed
• ¼ cup cider vinegar
• 2 tsp sugar
• 3 tbsp Thrive Algae Oil
Makes 8 sandwiches
Procedures:
1. In a small bowl mix together all of the spices and generously rub the pork shoulder down on all sides until completely coated.
2. Next, add 3 tbsp Thrive Algae Oil to a large sauté pan over medium high heat. Once lightly smoking add in the pork shoulder and cook on all sides until browned and caramelized, about 3 to 4 minutes per side.
3. Remove the Pork and place in a slow cooker and cook on high for 6 hours. Remove bone and shred using two forks. Keep warm.
4. In a large bowl toss together the cabbages, carrots, green onions and cilantro and set aside.
5. In a small bowl whisk together the celery seed, vinegar, sugar and Thrive algae oil until combined.
6. Pour the dressing over the vegetable mixture and toss to combine.
7. To plate: Place some pork on the bottom bun and then top off with bbq sauce, coleslaw and top bun.