Wednesday, June 3, 2015

Slow Cooker Pork Shoulder with Onion Gravy {Paleo, AIP, Whole30}

I love meals that I can cook once and eat for days! Shoulder roasts are one of my favorite cuts because not only are they fairly cheap, but they provide a lot of meat!

I usually do this up on Wednesday and eat it sliced with the gravy. Then I'll shred up the leftovers to eat Thursday and Friday. I'll top off a big salad, fill a coconut wrap, crisp up in some ghee, toss in a soup... the possibilities are endless!

I usually just use water for the gravy base, and it works great, but if you want a richer tasting gravy, substitute bone broth - it'll take things to a whole other level!

Slow Cooker Pork Shoulder with Onion Gravy

  • 2-3 lb boneless pork shoulder 
  • 4 small onions, peeled and quartered
  • 4 cloves of garlic, peeled and halved
  • 1 bay leaf 
  • Sea salt and black pepper, to taste (omit the pepper for AIP)

  1. Place all the ingredients in a slow cooker. Add enough water to half cover the meat.
  2. Cook on low for 5-6 hours, or on high for 3-4.
  3. When cooked through and tender, remove the meat and allow to rest before slicing or shredding.
  4. Remove the bay leaf from the sauce and blend the onion and garlic with the water using and immersion blender (or by batches in a regular blender). If desired, simmer on medium in a pot on the stove-top to thicken. Serve hot with the sliced meat.

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