Pulled Pork Sandwich

Just a reminder to buy the onion, garlic, pepper, tomato paste, and ketchup organic when you can. Organic veggies contain twice as many nutrients as their conventionally grown counterparts with the added bonus that they do not contain the pesticide residues.

Ingredients:

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of chipotle chili powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup apple cider vinegar (raw, unfiltered is best such as Mrs. Bragg's or Whole Foods brand)
1 teaspoon paprika
1/3 cup ketchup - look for one that is low in sugars
2 teaspoons Worcestershire sauce
1/4 cup pure organic maple syrup or Rapadura whole cane sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast (from range-fed pig, without antibiotics or hormones), trimmed of excess fat (render this for lard - that recipe will be in a later post)
Alvarado St. sprouted whole wheat hamburger buns

Raw Sauerkraut or coleslaw of your choice to pile on the pulled pork

Directions:
1. Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. 

2. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

3. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. 

4. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

5. Remove from heat and cool pork in the sauce. 

6. When cool, remove the pork from the sauce and shred into small pieces. Cover and set aside.

7. Bring the sauce back to a boil and simmer (without a lid), reducing it down to one-third of what it was, to begin with. 

8. Add the pork back to the sauce. Salt to taste. 

9. Remove bay leaf before serving. 

10. Serve hot on hamburger buns along with sauerkraut or coleslaw. 

Serves 6 to 8.