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prep time
15 min
cook time
10 h 0 min
ready time
10 h 15 min
Best Paleo Crock Pot Pork Shoulder
We have developed a Paleo crock pot recipe that makes a perfectly tender and delicious pork shoulder. The recipe begins with a juicy cut of pasture-raised pork shoulder nicely marbled with fat - the lard is critical for flavor! Pasture-raised pork also tends to have a higher level of Vitamin D stored in its fat because its skin is similar to ours. The pork shoulder is seasoned well with kosher salt, garlic powder, onion powder, and black pepper. The shoulder is simmered in a crock pot for 10 hours with chicken broth, fresh thyme, sage, and garlic. Towards the end of the cooking time, we have added carrots and cabbage and allowed them to meld in the pot with the pork.
Do I have to use pasture-raised pork?
While we do believe pasture-raised pork offers a wide range of health benefits, from higher levels of Vitamin D to lower glyphosate levels, you are welcome to use conventional pork shoulder.
Can I add the vegetables at the beginning?
Yes, if you are short on time, you can add the vegetables and the pork shoulder simultaneously. The vegetables will be softer but still delicious. If you like the vegetables to retain some texture, add them in the last 3 hours of cooking.
To make the ultimate pairing, serve this with other Paleo recipes like our Keto Cauliflower Rice!
Net Carbs
5.3 g
Fiber
2.2 g
Total Carbs
7.6 g
Protein
45.1 g
Fats
26 g
453 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pork roast, shoulder, fresh, no visible fat eaten
3.5 lb
Coarse Kosher Salt
3 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Black pepper
0.5 tsp
Lard
1 tbsp
Red wine vinegar
2.5 tbsp
Chicken broth
14 fl oz
Thyme, fresh
2 tbsp
Garlic
6 clove
Carrots
5 medium - 6" to 7" long
Cabbage
0.5 large - head - approx 7" diameter
Recipe Steps
steps 3
10 h 15 min
Step 1
Dry the pork shoulder using paper towels. Dispose of the paper towels. Combine the kosher salt, garlic powder, onion powder, garlic powder, and black pepper. Season the pork shoulder all over with the dry seasoning. Preheat a large skillet over medium-high heat until hot. Add in the lard and allow it to melt, then swirl the pan to coat it. Add in the pork shoulder and cook on the first side for several minutes until the pork is browned nicely. Repeat on the other side until it is nicely browned.Step 2
Then, remove the pork from the pan to the crock pot. Deglaze the pan with vinegar and scrape the pan to remove the browned bits. Pour it into the pan. Add the chicken broth, fresh thyme, and garlic cloves. Set the crock pot on low heat for 10 hours or until the pork is fork-tender.Step 3
Peel the carrots and cut them on a bias into 2” pieces. Cut the cabbage into large chunks. Feel free to place the vegetables in when the pork goes into the pot. However, if you like your vegetables to retain some texture, add them during the last three hours of cook time. Shred the pork and serve hot.
