This sweet and spicy roast will keep you full and warm on those gray winter days! The blackberries get sweeter as they cook, and with the addition of some heat from a few jalapeños, the unique combination of flavors really hits the spot. If you like your food a little less spicy, you can tame the flame by removing the seeds and ribs of the jalapeños before slicing and adding them to the slow cooker. I like this dish with just a touch of spice, so I add a few slices of jalapeño with seeds and ribs and scrape the rest clean. You still get the wonderful jalapeño flavor with just a little bit of kick!
RUB INGREDIENTS
1 tsp sea salt
¼ tsp freshly ground black pepper
1 tsp granulated onion
¾ tsp granulated garlic
¾ tsp chili powder
½ tsp cinnamon
Pinch of cayenne
ROAST INGREDIENTS
4-5-pound pork roast
3 TBSP coconut oil
SAUCE INGREDIENTS
1 cup apple juice
2 cups chicken broth
2 cups fresh or frozen blackberries
2 TBSP balsamic vinegar
3 cloves garlic, minced
½ medium yellow onion, chopped
2 jalapeños, stems removed, sliced
½ tsp red chili flakes
Serves 4
In a small bowl, combine the rub ingredients.
Sprinkle the rub over the pork roast, and rub it with your fingers to thoroughly coat all sides of the meat.
In a large skillet, heat the coconut oil over medium-high heat.
Place the roast in the skillet and brown on all sides, about 8 minutes.
Transfer the roast to a slow cooker.
In a medium-sized bowl, combine the sauce ingredients.
Pour the sauce over the roast in the slow cooker, and cook on low for 6-7 hours or on high for 4-5 hours.
With 2 forks, shred the pork while it is still in the slow cooker.
Serve the shredded pork with the juices and berries spooned over the top.
