Ingredients:
Pork Shoulder
Beer (I used Hefeweizen)
Garlic Cloves, Peeled
Salt & Pepper
Cauliflower "Rice" (premade from Trader Joe's in the frozen aisle)
Soy Sauce
Pineapple Juice
Coconut Oil
Ginger
Brown Sugar
Baby Broccoli
Sugar Snap Peas
Directions:
-Season the pork shoulder with salt and pepper on each side, and place in your dutch oven/slow cooker. Add a couple cloves of garlic, and cover with beer (mine took 2 bottles). Put the lid on.
-Let it cook for several hours (this will depend a lot on the size of your cut and whether you're cooking on the stove, in the oven etc. - my cut was ~2# and on the stove top over medium/high heat, it took 5 hours).
-Check on it occasionally, and when the beer has almost cooked out completely, lower the heat. When there is just a little liquid left (it will be a dark rich brown sauce), turn off the heat and put your meat in a bowl, leaving the sauce in the pan. Using two forks, shred the meat, discard any bones, and set the fat aside.
-In a separate pan, add a tablespoon or two of coconut oil. Add the frozen cauliflower "rice" and cover the pan. Let it cook over medium heat for 5-10 minutes.
-Chop your vegetables, and steam them in a pan or the cheeting method - throw them in the microwave for 1 minute or until bright green.
-In your meat pan, turn the heat back up to medium and add some coconut oil. Add a little ginger, soy or teriyaki sauce, pinapple juice, and a little sugar. Stir with a soft spatula until well combined and aromatic.
-Assembly: Cauliflower "rice" on the bottom, cooked veggies on top, cover with shredded meat, and pour as much sauce as you want over the top!
-Optional: dice the fat up, and cook in coconut oil and ponapple juice on high heat until well cooked (fat is your friend contrary to popular belief!!!!)
