For the pork:
1 Medium yellow onion sliced
2 Tbsps Fresh garlic minced
3 1/2 - 4 Lbs Pork shoulder excess fat removed.
For the spice rub:
1 Tbsp Brown sugar
1 Tbsp Salt
1/4 tsp Smoked paprika
1/2 tsp Cumin powder
1 tsp Chili powder
1/2 Tbsp Adobo sauce from a can of chipotle peppers in adobo sauce
1 Cup Water
For the Avocado Ranch Sauce:
1 cup Small avocado mashed (about 1/2 )
2 Tbsp Fresh garlic minced
1/2 Cup + 2 Tbsp Low-fat or fat-free Ranch dressing of choice
1 Tbsp + 1 tsp Adobo sauce
1/4 tsp Smoked paprika
2 tsps Onion powder
1/2 tsp Chili powder
Salt/pepper to taste
Whole wheat hamburger buns
Coleslaw mix for garnish optional
For the pork:
Slice the onion and mince the garlic and place it in the bottom of your crock pot.
Pour in 1 cup of water.
Combine all the spices for the spice rub in a small bowl and set aside.
Cut any huge, visible chunks of fat off your pork shoulder and then rub it all
over with the spice rub, until it is evenly coated.
Place the pork on top of the onions, garlic and water and cook until it is tender
and moist, 6-8 hours on high or 8-10 hours on low.
Once the pork is cooked, strain the liquid out of the crock pot and place the solids (which is made up of the onions and garlic) back into the crock pot.
Transfer the pork onto a cutting board and shred with 2 forks.
Transfer the shredded pork back into the crock pot and mix with the onions and garlic.
Cover and keep warm until ready to serve.
Combine all the sauce ingredients in a food processor and blend until completely smooth and creamy.
Season with salt and pepper to taste.
Serve the pulled pork on a whole wheat bun, topped with coleslaw mix and lots and lots of chipotle sauce.