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You are here: Home / The Kitchen / Dinner Recipes / Crock Pot Hawaiian Shredded Pork Over Rice; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe

Crock Pot Hawaiian Shredded Pork Over Rice; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe

November 30, 2016 by Kristina Leave a Comment

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It has been absolutely FOREVER since I last posted and we’re now to the point of the year where it gets really hard to get good photos of the food I’m making for dinner because it’s dark at like 5pm – booo! However, because I haven’t posted at all during the summer I have a whole folder full of the fresh, healthy, gluten, dairy, soy and nut free meals that I made, photographed and LOVED throughout the sunny months.  First up, this Crock Pot Hawaiian Shredded Pork, it is delicious over rice, the leftovers also make killer tacos (but that’s for another post). This recipe is gluten free, dairy free, soy free, nut free, and egg free. It can be nightshade free if you don’t add the optional peppers and if you remove the “everything seasoning” (it’s still good I promise!).

Be ready for a lot of beef and pork posts from me in the near future.  We ventured into the “purchased meat by the animal” and bought half of an organic pig and 1/8th of an organic grass fed cow.  We haven’t had any of the pork yet but the beef is the absolute best and freshest meat I’ve ever had. I never thought beef could taste so good!

Crock Pot Hawaiian Shredded Pork Over Rice; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe

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Kristina
November 30, 2016
by Kristina
Category Dinner Recipes The Kitchen

Ingredients

  • 1 onion, sliced
  • 2.5 lb pork shoulder
  • 1/3 cup coconut aminos
  • 1/3 cup white wine vinegar
  • 1 T grated fresh ginger
  • 2 t my everything seasoning
  • 2 cups pineapple juice
  • 2 T brown sugar
  • celtic sea salt
  • Optional (and oh so delish): 1 red pepper, 1 yellow pepper, 2 cups of chopped pineapple

Instructions

  • Season the pork shoulder with everything seasoning and some additional salt. Brown meat in a skillet for 3-5 minutes on each side. Place meat in Crock Pot. Deglaze pan with white wine vinegar to remove all brown bits. Add this vinegar, coconut aminos, ginger, pineapple juice and brown sugar to the crock pot. Cook on low for 7 hours then add chopped peppers and pineapple pieces (if desired). Cook for 1 more hour.

Tags

dairy free,
egg free,
gluten free,
nightshade free,
nut free,
soy free
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Filed Under: Dinner Recipes, The Kitchen Tagged With: dairy free, egg free, gluten free, nightshade free, nut free, soy free

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I'm a gluten free, soy free, diary free Mom, urban organic gardener, homesteader, ex-fashion designer and internet marketing consultant, who likes to craft. Who says life's simple?

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It’s cold and rainy in Michigan today and I’m wishing I had some homemade chicken broth ready for a soup like this one. This soup is naturally gluten free, dairy free, soy free, nut free, egg free and can be easily made vegan. It also could easily be made nightshade free with the elimination of…

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