Trim the pork of visible fat and fascia (the tough white membrane).
Dice into bite-size pieces, about 1”. Season with salt and pepper to taste.
Heat 1 tsp each of olive oil and butter in a large pot or pan over a medium burner. You will want the oil to glisten and the butter to froth, but not to smoke.
You will need to brown the pork in batches, being careful to not crowd the pan, or your meat will steam instead of brown.
Cook pork for about a minute and a half on each side, adding 1 tsp each, of olive oil and butter to the pan between batches.
Transfer the browned pork to your slow cooker, but do not turn it on yet.
Add 1 tsp each of olive oil and butter to the same pan and sauté the chopped shallots until they are soft and begin to turn translucent, about 3 or 4 minutes. Add sautéed shallots to the slow cooker.
Add remaining ingredients to the slow cooker: beef broth, red wine, apple cider, apple cider vinegar, maple syrup, coconut aminos, orange zest, dried thyme, Chinese 5 spice, grated ginger, and prunes.
Stir to incorporate, cover and cook for 7-8 hours on high or for 10-12 hours on low. Pork should be “fork tender” when it is ready to serve.
Stir and serve over cauliflower “rice”, cauliflower mash, or zoodles.
Garnish with chopped parsley.