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Blackberry Jalapeño Pork Roast – paleo recipe
Stav Kogan

Blackberry Jalapeño Pork Roast

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Servings: 4 servings
Ingredients Method

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

Method
 

  1. ROAST INGREDIENTS 4-5-pound pork roast
  2. 3 TBSP coconut oil SAUCE INGREDIENTS
  3. 1 cup apple juice
  4. 2 cups chicken broth
  5. 2 cups fresh or frozen blackberries
  6. 2 TBSP balsamic vinegar
  7. 3 cloves garlic, minced
  8. ½ medium yellow onion, chopped
  9. 2 jalapeños, stems removed, sliced
  10. ½ tsp red chili flakes Serves 4 In a small bowl, combine the rub ingredients.
  11. Sprinkle the rub over the pork roast, and rub it with your fingers to thoroughly coat all sides of the meat.
  12. In a large skillet, heat the coconut oil over medium-high heat.
  13. Place the roast in the skillet and brown on all sides, about 8 minutes.
  14. Transfer the roast to a slow cooker.
  15. In a medium-sized bowl, combine the sauce ingredients.
  16. 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.
  17. Serve the shredded pork with the juices and berries spooned over the top.

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