Balsamic Pulled Pork with Red Cabbage Jalapeno Slaw

I usually try to grab a pork roast when it's on sale at my local grocery store (I know, it would be much better to buy from my local butcher, but most of the time it's just too expensive to do so).  I prefer to cook pork in my crock pot, just because I can do the prep work and then forget about it for a while.  I wanted something crunchy with it, so I picked up some nice red cabbage and had a jalapeno and some cilantro in the fridge.  Figured it couldn't be bad!  What I liked about the pork is that it was super moist and didn't have that "crock pot taste".  It had a nice little tangy thing going on, which went perfectly with the subtle heat from the slaw.

Balsamic Pulled Pork

4 lb pork roast
1/2 cup olive oil
1 cup balsamic vinegar
2 TBS Montreal chicken seasoning (I know, not 100% Paleo, but hey!  You're more than welcome to add your own Paleo approved seasonings instead)
3 garlic cloves, sliced

Place olive oil, vinegar, seasoning and garlic in a plastic bag and mix well.  Add pork, seal bag and marinate overnight in the fridge.  In the morning, place pork and marinade in crock pot and cook on low for about 7 hours (give or take, depending on your crock pot).  Once done, shred and mix with marinade.
Serve over cabbage slaw.

Red Cabbage Jalapeno Slaw


1/2 head red cabbage, thinly sliced (I just used a knife)
1/2 cup chopped cilantro
1/2 thinly sliced jalapeno (you can remove the seeds, depending on your heat tolerance)
juice of 2 limes
1/2 tsp salt

Mix all ingredients well and let sit for a few hours.  The cabbage will turn a really pretty purply pink color.  If you like a sweeter slaw, then add a little bit of raw honey to the lime juice before adding to the cabbage.