Ginger-Infused Pork with Fresh Barbecue Sauce
1 teaspoon olive oil
1 1/2 pounds trimmed lean pork shoulder
2 jalapeno peppers, cut into thin rounds
1 red bell pepper, seeded and diced
2 cups chopped tomatoes
1 1/2 cups yellow onion, chopped
1/4 cup low-sodium tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/3 cup organic evaporated cane juice (honey would work too)
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon grated fresh ginger
1 teaspoon sea salt
In a large nonstick skillet on medium-high, heat oil. Add pork and cook, turning occasionally, until browned, about 8 minutes.
To a 4 quart slow cooker, add jalapeno, bell pepper, tomatoes and onion. Transfer pork to slow cooker. To same skillet on medium-high, add 1/3 cup water and tomato paste and stir, scraping up any browned bits with a spoon, until well blended. Pour evenly over pork and sprinkle with cumin and allspice. Cover and cook on low for 8 hours (or on high for 4 hours).
Turn off heat and stir in cane juice, vinegar, Worcestershire, ginger and salt. (Note: There’s no need to remove pork to shred, it will shred while stirring.) Let stand 20 min to thicken slightly.
Per my calculations: Per serving – Calories: 344, Total Fat: 11.7g, Sat. Fat: 3.9g, Carbs: 24.3g, Fiber: 2.3g, Protein: 35.5g