Slow Cooker Paleo Jalapeño Blackberry Pork Roast

Slow Cooker Paleo Jalapeño Blackberry Pork Roast.  Well, that's a mouthful! Say that five times fast!

This is one of my favorite recipes in my slow cooker.  It has the perfect blend of sweet and spicy! Especially when served on top of creamy mashed cauliflower.

Because the recipe calls for you to brown the roast prior to placing in your slow cooker, I recommend prepping this the night prior to save time in the morning.







INGREDIENTS:

FOR THE RUB:
1 teaspoon Himalayan Pink salt
¼ teaspoon fresh ground black pepper
1 teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon chili powder
½ teaspoon cinnamon
Pinch of cayenne

FOR THE ROAST:
4-5-pound pork roast
3 Tablespoon coconut oil

FOR THE SAUCE:
1 cup apple juice
2 cups chicken broth
2 cups fresh or frozen blackberries
2 Tablespoon balsamic vinegar
3 cloves garlic, minced
1/2 medium yellow onion, chopped
2 jalapenos, stems and seeds removed, sliced
1/2 teaspoon red chili flakes


DIRECTIONS:

• Combine the rub ingredients in a small bowl.

• Rub the mixture over the pork roast, coating all sides.

• Heat the coconut oil over medium heat in a large skillet.

• Brown the pork roast on all sides in the skillet, approximately 8 minutes total. 

• Place the pork roast in the slow cooker. 

• Combine the sauce ingredients in a small-medium size bowl and then pour over the pork roast.

• Cook on low for 7-8 hours or on high for 4-5 hours.

• Leaving the pork in the slow cooker, shred the pork - I use two forks.

• Serve the pork with the berries and juice. My favorite is to serve it on top of creamy mashed cauliflower.