Slow Cooker Kalua Pork
From Nom Nom Paleo
There’s no denying that the Whole30 involves a bit of meat-eating. So why not embrace it, throw 5 pounds of pork in your slow cooker and make magic happen. We’ve made a lot of slow cooker meat before, but perhaps nothing this easy, or this slow. Four ingredients and 16 hours are the only things standing between you and tender, moist porkiness. The best part is, it’s a pretty generic flavor so the uses are endless. Breakfast scrambles, lettuce wraps, salads, baked potatoes, Mexican anything…the list goes on. Tonight we had it along side sauteed kale and mashed sweet potatoes, and we topped it with a little homemade paleo BBQ sauce. Tomorrow it’s destined for a “sandwich” with plantain buns. And with 3 quart-sized bags in the freezer, it looks like we’ve got 27 days of pig-tastic Whole30 action ahead of us.
- 3 strips bacon (we get Whole30 approved bacon from U.S. Wellness Meats; the next best thing would be a nitrite-free bacon with sugar really low on the ingredient list)
- 5 pound Boston butt (ours had a little bone in it, the original recipe says it doesn’t matter if it’s bone-in or out)
- 5 garlic cloves, smashed and peeled
- 5 tsp coarse salt, or 2 1/2 tsp finely ground salt (we used a coarse smoked salt, but I think any salt would work)
- Line the bottom of the slow cooker with the bacon.
- Shove the garlic into any nooks and crannies you can find in the pork. You can cut little slots for it if need be.
- Rub the meat down with the salt.
- Place the meat on top of the bacon, fatty side up.
- Turn the slow cooker to low and cook 14-18 hours, until the meat is falling apart and super easy to shred.
- Use tongs to pull off the big layer of fat on top. Remove the meat to a bowl, leaving the juices behind. Shred the meat with two forks. Taste, and add the juices back as needed for extra flavor.
Makes a TON of meat. It could easily feed 15-20 people. We froze a bunch of it in quart sized baggies, packed with a little extra juice to keep it moist.