Kristin's Slow-Cooker Pork Bowls

For the pork:
4-5 lbs pork shoulder w/bone
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp chili powder
1 tbsp garlic powder
2 tsp dried oregano
1 tsp onion powder

Rub seasoning all over pork. Place seasoned pork in slow cooker (you do NOT need any liquid, nor do you need to brown it first, TRUST ME!) Slow cook for 8-10 hours. Shred the meat. You can use the juice in the slow cooker to pour over the meat, but make sure to strain the fat.

For the pickled onions:
1 medium red onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
1 tbsp sugar
1 ½ tsp sea salt

Combine vinegar, water, sugar and salt in a medium bowl and whisk together until sugar and salt are dissolved. Place sliced onions in a mason jar and pour juice over them. Cover and refrigerate. Best to make one day ahead – will keep for a few weeks. I have made one hour before serving and they were still good!

To serve:
Shredded pork
Grain of choice (farro, quinoa, rice, etc.)
Arugula
Cilantro
Black beans
Avocado
Jalapeños
Hot sauce of choice
Pickled onions
Other ideas: roasted sweet potatoes, roasted veggies, lentils, fried tofu – be creative!