# Slow Cooker # Pulled Pork (Old Recipe)

**Source**: Lisa, 100 Days of Real Food

**Modified By**: Michael D'Attilo

**Spice Mixture:**

1 tbsp dark brown sugar

3 tbsp paprika

2 tbsp coarse salt

2 tsp black pepper

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp cumin

1/2 tsp dried thyme

**Marinade:**

~1/2 cup Honey

~1/4 cup Red Wine Vinegar

~3 tbsp Olive Oil

1-2 yellow onions, peeled and cut in half

1/2 cup Chicken Broth

~3 tbsp minced garlic

4-6 pounds pork shoulder, in at least 2 pieces.

Add chopped onion, broth, and garlic to the slow cooker, and splash with red wine vinegar.

Mix together spices. Add honey to spice mixture until it becomes a paste, and splash lightly with red wine vinegar. Slather pork generously with honey-spice paste, making more if needed.

Place the pork in the slow cooker and cook on low for 7-8 hours, or until the meat is tender enough to be easily shredded with a fork.

Remove meat from slow cooker and shred on a plate. If there is an excessive amount of liquid in the pot, pour it into a saucepan and cook it down slightly. Re-combine liquid and shredded pork in the pot and allow it to cook for a little bit longer before storing.

Serve w pork warm on buns, with cornbread, or on its own. Serve with coleslaw, barbeque sauce, hot sauce, etc.

# Slow-Cooker Asian Peach Chicken ### To Freeze/Slow Cook

- 1/4 cup honey - 1/4 cup soy sauce - 2 tablespoons butter, melted - 2 tablespoons chili garlic sauce - 20 oz boneless skinless chicken thighs (breast works too) - 1 bag (12 oz) frozen sliced peaches

### To Serve

- 2 tablespoons cornstarch - 2 tablespoons cold water - 2 cups hot cooked white rice - 1/2 cup sliced green onions - 1/4 cup chopped fresh cilantro leaves - 1/4 cup chopped roasted, salted cashews - 1 lime, cut into wedges

## Steps

In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.

Thaw 12 to 24 hours in refrigerator, until completely thawed.

Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.

In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.

Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.