Eosinophilic Esophagitis Friendly Crockpot Turmeric Pulled Pork
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Learn more āIngredients
6 servings
For the pork
- 3 lb boneless pork shoulder (pork butt), trimmed of excess fat
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- Ā½ tsp black pepper
For the spice rub
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp ground ginger
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā¼ tsp cayenne pepper (optional)
For the braising liquid
- 1 can (14 oz) diced tomatoes, no salt added
- Ā¼ cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp tomato paste
- 1 tsp worcestershire sauce
- Ā½ cup low-sodium chicken broth
Instructions
- 1
In a small bowl, combine the turmeric, cumin, smoked paprika, ground ginger, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Pat the pork shoulder dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork shoulder and sear, undisturbed, for 3ā4 minutes per side until a deep brown crust forms on each surface. Transfer the seared pork to a 6-quart slow cooker.
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