Ingredients:
- 5 lb pork shoulder
- 4 cup chicken broth
- 1/2 cup coconut aminos
- 1/4 cup rice vinegar
- 1/4 cup fish sauce
- 2 tbls chili garlic sauce*
- 1 tbls fresh ginger
- 1 lime, juiced
- 1 tbls Chinese 5-spice, or blend below
- 2 cups baby portabellas, sliced
- 1 zucchini, spiralized
- 1 tsp sea salt
- 1 tsp black pepper
For serving:
- 2 jalapeños, sliced
- 1 large bunch cilantro
- Spice blend:
- 1 tsp cinnamon
- 1 tsp lemon pepper
- 1 tsp star anise seeds
- 1/2 tsp fennel seeds
- 1/4 tsp clove
Method:
- Place pork shoulder in the bottom of your crockpot.
- Pour all ingredients except mushrooms, zoodles, salt and pepper on top of the pork shoulder.
- Cover and cook on low for 7 hours.
- Once your 7 hours are almost up, slice the mushrooms and spiralize the zucchini.
- After 7 hours, remove pork shoulder from crockpot and shred with two forks.
- If you want, you can skim the fat off the broth in the crockpot.
- Return pork shoulder to crockpot with sliced mushrooms and zoodles.
- Season with salt and pepper.
- Cook for 5-10 minutes until mushrooms have soften.
- Serve with sliced jalapeños and a handful of cilantro.
Source: http://www.plaidandpaleo.com/2014/10/pork-shoulder-ramen.html
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