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Kalua Pig and Coleslaw

Kalua Pig and Coleslaw

I'm becoming a big fan of crockpots. You'll need one for this recipe. Also, if Sunday afternoon is your typical meal prep time, it would be best to get the pork cooking Saturday evening, since (depending on your crockpot) it will take 16-20 hours to cook.

Shopping List

  • 6+ lb pork butt roast (10+ lbs gets you almost two week's worth of meals)
  • Liquid smoke flavoring
  • Hawaiian sea salt
  • 1 head of Cabbage
  • 2 Carrots
  • Onion
  • Apple Cider Vinegar
  • Coconut Sugar
  • Celery Seed
  • (optional) Extra Fancy Mixed Nuts (Costco/Kirkland brand or Trader Joe’s)
  • (optional) 12oz+ blueberries
Other items you will need (if you don't have these at home already):
  • Mayonnaise
  • Salt
  • Pepper
  • Olive oil

Preparation

Pork - 1 hour (16-20 hour cook time)


Ingredients:
  • 1 10lb pork butt roast
  • 2.25 tbsp Hawaiian sea salt
  • 1.5 tbsp Liquid smoke flavoring (I'll probably use a lot more next time)
Instructions:
  1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
  2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. The fat from the roast will create a lot of liquid that it will cook in.
  3. Remove meat from slow cooker, and shred using two forks, adding drippings as needed to moisten. You'll want to let the meat cool down before working with it. Meat should fall off the bone, and make sure to separate fat from meat--you don't want to eat that, it's kinda gross.
  4. Divide into 8oz portions in your meal prep container, use the remaining meat for other recipes or freeze in a gallon bag for future use.

Coleslaw - 30 minutes

Adapted from a recipe on wholesomeyum.com.

Ingredients:

  • 1 cabbage head
  • 2 carrots
  • 1/4 onion
  • 1/2 cup Mayonnaise
  • 3.5 tbsp Apple cider vinegar
  • 1 tbsp Coconut sugar
  • 1.5 tsp Celery seed
  • Sea salt (to taste)
  • Black pepper (to taste)

Instructions:

  1. Chop/shred carrots, cabbage and onion to desired size. Mix. Set aside.
  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, coconut sugar, and celery seed.
  3. Season with sea salt and black pepper to taste.
  4. Stir the dressing into the shredded coleslaw mix and toss to coat.
Once done, divide between your 5 meals (I went for 1 cup each, and had a little left over).

Fancy Mixed Nuts - 10 minutes

In 5 plastic snack baggies, measure out 28g of mixed nuts per bag. Store in cupboard.

Blueberries - 10 minutes

In 5 plastic snack baggies, measure out 2oz of blueberries per bag. Store in refrigerator.

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