Pulled Pork, Slaw, Sweet Potato Fries

This is one of my new favorite dinners.

Pulled Pork
4-5 lb pork butt roast (mine was 3 lbs)
2 onions, sliced

Dry Rub:
3 tbsp chili powder
1 tsp coriander (I skipped this one..I don't know what coriander is.)
2 tsp cumin
2 tsp onion powder (I used garlic powder)
1 tbsp dried parsley (I skipped this too..I don't have dried parsley)
1/4 tsp chipotle powder (again, not in my spice cabinet yet.)
2 tsp salt

Mix all dry ingrdients together then rub the mixture on the roast. Place a layer of onions in the crock pot, then the roast on top. Put the rest of the onions on top of the roast. Cook on high for 5-6 hours, then low for 3-4 more hours. My roast was small so I did 5 on high, 3 on low. The meat should be easy to shred from here. Mom says to put it in the fridge overnight to cool and then de-fat. Since I am impatient, and Mom said she does this too, I just took some out and made it into dinner right there. The rest is sitting in the fridge waiting for fat-removal (I'm looking forward to this process, obviously). Once I shredded my pork, I mixed in BBQ sauce (Trader Joes).

For the coleslaw dressing, I followed (for the most part) a recipe but now I can't find it. I think it was something like this:

1/4 cup canned coconut milk
2/3 cup apple cider vinegar
1/2 cup olive oil
4 cups cabbage/slaw/stuff (I used broccoli slaw)

Since I only had about 2 cups of broccoli slaw, I cut the dressing recipe in half. It also called for celery seed, but I didn't have any, so I finely chopped some celery and threw it in there (not an exact substitution, but whatever). Mix the coconut milk and vinegar, then slowly stream in the olive oil while whisking together. Pour over the slaw. I added some salt, pepper, and paprika on top.

This isn't my favorite coleslaw dressing, but it was still good.


Sweet Potato Fries

2 medium sweet potatoes
1 tsp of each: paprika, chili powder, garlic powder (I'm guessing here, I didn't measure them)

Wash, peel, slice the potatoes. In a mixing bowl, toss them with enough coconut oil to coat them evenly. Mix the spices together (add others if you want to) and toss with the potatoes. Add more if you want them spicier.

Toss them onto a cookie sheet in a single layer and bake at 425 for 15-20 minutes, watching them toward the end (unless you like them charred). I took them out early and threw on some parmesan and baked for 5 more minutes at 450. Bake longer for crispier fries.

Serve with BBQ sauce.