With the heat we’ve had lately, I wanted to make something that didn’t involve using the oven for when my friends and their kids swung through last week. We had fun doing experiments (baking soda, vinegar, food coloring, and a little science), playing in the hammock, and harvesting the sweet peas which were ready to come off the vine at that point. To maximize playing time together, a crockpot/slow cooker seemed like the way to go to reduce last minute meal prep. This time I found myself making a recipe from Real Life Paleo. I adapted it for the slow cooker and ingredients I had on-hand.
Slow Cooker Pork Shoulder
1 Tbsp kosher or sea salt
1 Tbsp unrefined granulated palm, date, or maple sugar
1 tsp ginger powder
1 tsp garlic powder
1 tsp dried thyme leaves
1/2 tsp ground black pepper
1/8 tsp ground cloves (I used three whole cloves)
1 5-lb bone-in pork shoulder
1/2 c lard or fat of choice (I used butter)
1/2 c apple cider vinegar
Spray the slow cooker with coconut oil. Place the shoulder in the slow cooker. Mix together spices and sprinkle over the pork shoulder. Pour lard and apple cider vinegar over the meat.
Cook on low for 6-8 hours, turning once if possible. When done cooking, the meat should easily shred with two forks.
Serve on buns, with lettuce for a salad, or on its own.