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Combine the honey, Worcestershire, vinegar, rosemary, and garlic in a 5- to 6-quart slow cooker. Add the pork and turn to coat. Cover and cook until fork-tender, about 6 hours on high or 10 hours on low.
Transfer the pork to a large cutting board. Discard the rosemary. Pour the liquid into a fat separator. Pull the pork into chunks, discarding the bone and any large pieces of fat or gristle. Transfer to a large bowl.
Defat the liquid and bring to a boil in a 2-quart saucepan over medium-high heat, stirring occasionally. Cook until reduced to about 1 cup, about 6 minutes. Pour over the meat, toss well, and season to taste with salt.
In a small bowl, mix the avocados, jalapeños, vinegar, and salt to taste. Serve with the pork.
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Leftovers
4 great ideas for leftover pork
• Add to a quesadilla along with charred onions, peppers, and cheese.
• Stir into a frittata with roasted poblanos and corn.
• Mix into your favorite hash and serve with a poached egg.
• Layer with cheese, peaches, and hot sauce for a gourmet grilled cheese.
nutrition information (per serving)-
Calories (kcal)- 500; Fat (g)- fat g 28; Fat Calories (kcal)- 250; Saturated Fat (g)- sat fat g 6; Protein (g)- protein g 42; Monounsaturated Fat (g)- 15; Carbohydrates (g)- carbs g 21; Polyunsaturated Fat (g)- 4.5; Sodium (mg)- sodium mg 570; Cholesterol (mg)- cholesterol mg 130; Fiber (g)- fiber g 7;
Photo- Scott Phillips
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