Crock Pot BBQ Pulled Pork with Loaded Cauliflower Gratin

BBQ Pulled Pork

• 2 white onions, thinly sliced
• 3 lbs. boneless pork shoulder, trimmed of fat
• 2 tbsp. chili powder
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. cumin
• 1 tbsp. salt
• 2 tbsp. light brown sugar
• 3/4 cup reduced sodium chicken broth
• 1 cups barbecue sauce

Spray your crock pot with cooking spray.  Lay the onions out to cover the bottom of the crock.  Place the pork shoulder on top.  

In a small bowl, combine the chili powder, garlic powder, onion powder, cumin, salt, pepper and brown sugar.  Stir to combine all spices together.  Pour the spice mixture over the pork and use your hands to rub it into all sides of the meat.  Pour the chicken stock and the barbecue sauce over the top. 

Cover and cook on low for 8 hours.

Using two forks, shred the pork, stir to mix well.  Continue to cook on low for an additional hour.

Enjoy!

Loaded Cauliflower Gratin

• 1 large, 3 lb. head of cauliflower
• 1 - 8 oz. container whipped cream cheese
• 2 cups shredded reduced fat cheddar jack cheese, divided
• 1 cup shaved Parmesan cheese
• 1 1/2 cups chopped green onions
• 8 slices bacon, cooked and chopped
• 1 tbsp. chopped garlic
• Salt & freshly ground black pepper
• Butter, to grease the baking dish

Preheat oven to 375F.

Cut the cauliflower into small florets and steam until tender, about 8 minutes.  Lay the cauliflower out on paper towels for a few minutes to get as much water out as possible.

Put the  cream cheese, 1 cup of the cheddar jack, Parmesan, green onions, garlic and bacon in a large bowl and stir mixing everything together. Season with salt and freshly ground black pepper.  Add the cooked cauiflower and gently stir to combine. 

Pour the cauliflower into a baking dish greased with butter.  Top with the remaining cup of cheddar jack cheese.  Cover dish and bake for 20 minutes.  Remove top and continue to bake until the top is lightly browned, about 10-15 more minutes.

Enjoy!