Ginger-Garlic Slow Cooker Pulled Pork
 
Prep time
Cook time
Total time
 
Dana:
Serves: LOTS of leftovers!
Ingredients
  • 4-5 lb pork shoulder/butt (bone-in or boneless)
  • 1 ½ Tbsp coarse sea salt (or 1 Tbsp fine sea salt)
  • 6 small cloves garlic, peeled (or 1 Tbsp minced)
  • 1 ½ tsp dried ginger
  • 1 ½ tsp onion powder
  • 1 tsp black pepper (omit for AIP)
  • optional: 3 slices bacon
Directions
  1. Place your pork butt on a cutting board and use a small, sharp knife to make 6 X-shaped slits, 3 on either side. Do this by pushing the tip of your knife straight into the center of the pork, about ½ to 1 inch deep.
  2. Push the garlic into each one of the slits.
  3. Place the pork in the slow cooker and cover on all sides with the sea salt, ginger, onion powder, and black pepper.
  4. If you’re using the bacon, lay the slices across the top of your pork roast.
  5. Put the top on and set your slow cooker to low for 10 hours, or high for 5. Prepare for porky goodness.
  6. Take the pork out, drain the liquid (reserve some of it), and put it back in the slow cooker. Shred with two forks. You can drizzle a little of the cooking liquid back over the roast if you like. (If you leave the liquid in and shred it, the pork will be WAY too salty.)
  7. Devour! If you start eating it straight from the slow cooker, I won’t judge you. Been there, done that...every time I make this recipe.
Notes
Served here with pineapple and chopped chives.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pulled-pork/