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
- 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
- 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.
Leave a Reply