I’m going to admit something that may seem outrageous to some of you: I don’t always love slow cooker meals. I love the convenience factor, but I don’t love the texture of the meat. Shredded meat is not my favorite, and sometimes it turns out dry and hard to chew.
Not this recipe.
This easy-to-blend marinade is so flavorful and delicious that the pork turns out PERFECT. This recipe is another one adapted from Keto Quick Start (see the Keto-rific Chicken Tenders here). In the original recipe, pork is supposed to be cubed and marinated, then roasted in the oven at 375 degrees for 10 minutes, then broiled for 2-5.
Let me admit something else – I don’t like cutting raw meat. It grosses me out and I avoid it if I have to. So to be able to throw the pork butt in the slow cooker and top it with the marinade on low for 8 hours was a much easier solution.
My kids ate it, but it was a little too spicy for the youngest. The husband loved it. Bonus for me – I used cabbage leaves as taco shells. I LOOOOVE cabbage and it stimulates production of glutathione, which is necessary for our liver to break down toxins. Since I have the MTHFR gene mutation, and my detoxification ability as limited, this is a big win for my body! It held a LOT of meat and toppings and was so perfectly crunchy.
Another fabulous addition I didn’t get to try until my last bite? Pineapple. Yum. Shout out to Foodie Husband for that one!
- 4 cloves garlic, peeled
- 2 chipotle peppers in adobo sauce (less if you don’t like too much spice)
- 1 small yellow onion, chopped
- 1/2 cup lime juice (4 limes)
- 1/4 cup apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 2 pounds boneless pork roast
- Blend all ingredients except pork in a high speed blender (I used my ninja).
- Pour on top of the roast in the slow cooker.
- Cook on low for 8 hours or until it starts to shred easily.
- Take out pork, trim the fat, and shred the meat. Add back to juices until it’s tender and soaked through.
- Serve in taco shells, tortillas, lettuce leaves or cabbage leaves. Or serve Chipotle bowl-style like my husband’s happy bowl below!
- Garnish ideas – sliced radishes, cilantro, onions, sour cream, avocado, pineapple, peppers, jalapenos, etc.