Pulled pork rocks. So tender. So flavorful. So satisfying. Perfect for an easy, unpretentious meal. Dig in and enjoy every bite of this fave filling, sandwiched between two oopsies!
- 1 tablespoon 1 tablespoon cocoa nibs or cocoa powder
- ½ tablespoon ½ tablespoon ground black pepper
- ½ tablespoon ½ tablespoon paprika powder
- ½ tablespoon ½ tablespoon ground ginger
- ½ teaspoon ½ teaspoon anise seeds or fennel seeds
- ½ teaspoon ½ teaspoon cayenne pepper
- 2 tablespoons 2 tablespoons olive oil
- 11⁄3 lbs 600 g pork shoulder
- 1 tablespoon 1 tablespoon salt
- 4 4 eggeggs
- 1 pinch 1 pinch salt
- 5 oz. 150 g cream cheese
- 1 teaspoon 1 teaspoon baking powder
- ½ tablespoon ½ tablespoon ground psyllium husk powder
- Grind the spices and cacao nibs in a food processor or a coffee grinder. Mix ground spices with the olive oil and spread all over the surface of the pork.
- Salt the seasoned meat and put it in a slow cooker. Cook for five hours on low heat or four on medium heat.
- Remove the pork from the slow cooker and pull the meat apart using two forks. Serve with sliced red onion, sliced pickes, lettuce, oopsie bread and a hearty dollop of mayonnaise and a grated slaw at the side.
- Preheat oven to 300° F (150° C).
- Separate the eggs; put the egg whites in one bowl and the yolks in another.
- Whip egg whites together with salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
- Mix the egg yolks and the cream cheese well. To make the oopsie more bread-like, add in the optional psyllium seed husk and baking powder.
- Gently fold the egg whites into the egg yolk mixture— try to keep the air in the egg whites.
- Put eight dollops on a baking sheet lined with parchment paper. Bake in the oven for about 20-25 minutes until they turn golden.
- Allow oopsies to cool on a rack. They can be stored in the fridge for 2-3 days or in the freezer. Thaw at room temperature or in a toaster.
- Rinse and peel the vegetables. You don’t need to peel the apple, just core it. Grate everything into rough pieces by hand or in a machine. Put in a bowl.
- Add all other ingredients and mix. Season to taste.
If you want to eat fewer carbs, this meal can be complete even without the slaw. Just add some extra lettuce to your sandwich or on your plate.