This has been a favorite recipe for a while. And definitely makes the rotation regularly. Also great for birthday parties.
My recipe is based on a conglomeration of other Porketta recipes, I found, plus my love of the crockpot. And since I’m doing it with the Whole30, I paired it with my variation of this homemade BBQ sauce. So good. Pictured below with broccoli slaw (sauteed in olive oil) and homemade baked sweet potato fries. Technically this is not following all the Whole 30 Rules (because fries…) but all the ingredients are compliant, and I needed this yumminess tonight (Day 16!)
Also good with a bottled BBQ sauce and buns. My kids like it with ketchup.
NOTE: add a sliced avocado for yumminess, and the good fat!
1 boneless pork shoulder roast (2 1/2-3 pounds)
1 teaspoon fennel seed
1 teaspoon dried celery seed
1 teaspoon basil
1 teaspoon parsley flakes
1 teaspoon oregano
1 teaspoon rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1-3 tablespoons olive oil
- Cut about five deep slits across top of roast. Rub olive oil on roast.
- Combine seasonings; stuff some into the slits. and rub into roast.
- Cook in crockpot for 10-12 hours on Low.
Homemade BBQ Sauce
1 can tomato paste (6oz)
1/4 cup tomato sauce
1/2 cup unsweetened 100% apple sauce
1 tbsp coconut aminos
1 1/2 tsp chili powder
1 1/2 tsp paprika
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp ground allspice
1/4 tsp cayenne powder
a few dashes hot sauce to taste (I like Trader Joe’s hot pepper sauce)
- Whisk all ingredients together and store in a mason jar in the fridge. It should stay good to use for about one month.
NOTE: Original recipe called for Chipotle Powder (I did not have this) and Balsamic Vinegar, which I inadvertently left out! Oops – but it was still good.