crocked pulled pork

1 1/2 tablespoons paprika
1 tablespoon salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup black cherry balsamic vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder

Mix together the first six ingredients (all of the spices) with a fork. Pour in the honey, vinegar, and olive oil and stir to form a paste.

Place the onion in the bottom of the slow cooker. Top it with the pork and then pour the honey paste over all sides of the pork pieces.

Turn the slow cooker on to low and cook for 7 to 8 (or 10) hours or until the meat is tender enough to be easily shredded with a fork.

Serve with collard greens and Bell seasoned mashed potatoes.

Adapted from 100 Days of Real Food

stewed collard greens with baby tomatoes

1 bunch of collard greens, washed, stems removed
1 pint of grape tomatoes, halved
1 tablespoon olive oil
1 cup water or cooking stock
salt and pepper to taste

Remove stems and cut collards into one inch ribbons.

Heat olive oil over medium heat. Add tomatoes to the pan and begin to heat. Add collard greens and a dash of salt and pepper. Add water to the pan, season to taste with salt and pepper, cover and simmer on medium heat for 20 – 30 minutes until collards are thoroughly cooked.