Slow cooker pulled pork with Rumi Paella Spice Blend
and Crunchy Rainbow Slaw
Summer is in full swing, and our pulled pork paella recipe is the perfect addition to any barbecue, potluck, or reunion. Tender, savory pork slow-cooked with our zesty, aromatic paella blend will have your friends begging for the recipe. Add greens or edible flowers just to make the vegetarians jealous.
For the pork:
- 3 lbs. boneless pork butt
- 2 inches fresh ginger root, thinly sliced
- 1⁄3 cup real maple syrup
- 3⁄4 cup apple cider
- 12oz. Pilsner style beer
- 1 cup carrots, peeled and diced
- 2 tbsp. Rumi Spice Paella blend
- 1 tbsp. Kosher salt
For the slaw:
- 2 cups multicolor slaw mix (carrots, cabbage, broccoli)
- 1⁄3 cup mayonnaise
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp. grated lemon zest
- 1 tsp. Kosher salt
- 1⁄4 tsp. black pepper
8-10 Buns or tortillas, to serve (optional)
Add all of the pork ingredients to your slow cooker pot, and massage the pork until all of the flavors have mixed up nicely. Set on high for 6-8 hours, and come back to it when it’s ready. When it’s cooked through until tender, take the pork butt out, pull the meat and place it into a bowl with some of the cooking juices so it can stay moist.
In a medium bowl, add all of the slaw ingredients and mix. Serve immediately on a plate, in a bun or a tortilla with the pulled pork and enjoy!