INGREDIENTS
1
6-7 lb Pork Shoulder (either bone-in or bone-out)
2
Yellow Onions (quartered and sliced)
6
Carrots (sliced into ½" x 2" sticks)
10
Whole Cloves Garlic (peeled)
1 cup
Red Wine (exclude for Whole30, see below)
1/2 cup
Water
Sea Salt (to taste)
Fresh Ground Black Pepper (to taste)
3/4 cup
Chicken Stock (if store bought, make sure no added sugar)
1/4 cup
Balsamic Vinegar (make sure no added sugar)
1/2 cup
Paleo Lime Mayo
1/2 tsp
Dry Parsley
1/4 tsp
Garlic Powder
1/4 tsp
Onion Powder
1/8 tsp
Cayenne Pepper