A few weeks ago I was at the menu tasting for the Denver paleo restaurant Just Be Kitchen, and I fell completely in love with their Festive pork and plantains dish (which is served with plantains and an insanely good paleo mac and cheese).

Since I can’t eat at Just Be Kitchen every day of my life, I decided to try and recreate a little piece of it at home.  This pulled pork crockpot recipe takes less than 10 minutes to throw together, so it’s perfect for an easy weeknight dinner. Just prep the ingredients the night before and throw everything from the recipe in the crockpot before you head to work.

If you’re wanting to get a little fancy, you can create an AIP pulled pork sandwich by putting this crockpot pulled pork between two slices of sweet potato toast. I also added it to salad, ate it with breakfast potatoes, and topped it on plantain chips for easy AIP nachos. It’s the perfect AIP meal prep recipe for people on the AIP diet because it’s so versatile.

This nightshade free recipe is great for our friends on a nightshade free diet or anyone working on healing from autoimmune disease. Wondering about autoimmune disease diets? Check out my post here.

INGREDIENTS

5 lb bone in pork shoulder

2 apples, chopped

1 large yellow onion, sliced

8 whole garlic cloves, peeled

1 Tbsp Molasses

1 Tbsp Apple Cider Vinegar

1/8 tsp of salt

TO PREPARE
Add all the ingredients to your crock pot (ACV, salt, and molasses on top) and cook on low for 8 hours or until the pork easily shreds off the bone.
TO CRISP/REHEAT: Place 1 Tbsp of olive oil in a cast iron skillet on high. Once the pot is hot (water sizzles when it hits the pan), add your desired amount of pulled pork and cook for 2-3 minutes until the pork crisps up a bit. Using a spatula, flip the pork and let the other side crisp for 2-3 minutes.