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Paleo Slow Cooker Pork- 4 lbs.


  • 4 pounds boneless pork shoulder Boston-butt
  • Finely ground sea salt and Freshly ground pepper to taste.
  • 4 tsp olive oil
  • 4 tsp organic grass fed butter or additional olive oil for dairy-free
  • 1 cup chopped shallots
  • 3/4 cups organic gluten free beef broth
  • 1/4 cup red wine
  • 2 Tbs apple cider
  • 2 Tbs apple cider vinegar
  • 1 & 1/2 Tbs Coconut Aminos
  • 1/2 tsp fine grain sea salt
  • 1/2 Tbs maple syrup optional
  • 1 & 1/2 Tsp orange zest
  • 1 tsp dried thyme
  • 1 tsp Chinese five spice blend
  • 2 tsp fresh grated ginger
  • 3/4 cups quartered pitted prunes
  • 1/4 cup chopped parsley


  • 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 5-6 hours on high or for 7-8 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.