A Squirrel in the Kitchen

Reverse Hashimoto's autoimmune disease

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AIP / Paleo Sage Pulled Pork – Slow Cooker Recipe

AIP / Paleo Sage Pulled Pork - Slow Cooker Recipe [ A Squirrel in the Kitchen ]There are very few meats that look as appetizing to me as a hot-out-of-the-slow-cooker pork shoulder.  This sage pulled pork is not an exception!  The taste is incredible and I never tire of the soft, melt in your mouth texture.  A good pulled pork is like the little black dress of the kitchen, you can eat it with pretty much anything!

Cooking tips: You might have to adjust the cooking time in accordance with the weight of the pork shoulder you use.  For approximately 4 pounds, the cooking time was 10 hours on low heat in my slow cooker.  I don’t know if the heat varies that much between different slow cookers, but in any case the meat is done cooking when you can easily pull the meat apart with a fork.

Substitutions: Sage is one of my favorite dried herbs of the moment, but you can easily replace it with herbes de Provence, oregano, parsley, or rosemary.

Serving suggestions: you can top the sage pulled pork with chopped red cabbage, avocado, scallions, and cilantro.  The taste is delicious and the effect is striking!  Pulled pork goes very well also with a side of cauliflower rice and a salad mix.

AIP / Paleo Sage Pulled Pork - Slow Cooker Recipe [ A Squirrel in the Kitchen ]AIP and Paleo

Sage Pulled Pork

Slow cooker recipe

Great for leftovers!

AIP / Paleo Sage Pulled Pork - Slow Cooker Recipe [ A Squirrel in the Kitchen ]

AIP / Paleo Sage Pulled Pork - Slow Cooker Recipe
 
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This recipe is 100% autoimmune protocol (AIP) compliant.
Author:
Recipe type: Meat
Cuisine: Paleo Autoimmune Protocol
Serves: 6
Ingredients
  • 1 pork shoulder (approx. 4 lbs)
  • 1 can full fat coconut milk (13.5 fl oz - 398 ml), unsweetened
  • 1/2 onion, roughly chopped
  • 1/3 cup dried crushed sage
  • 2 TSP fine sea salt, or more to taste
Instructions
  1. Add all the ingredients in your slow cooker, in the following order: coconut milk, pork, onions, sage, and salt.
  2. Cook on low heat for 10 hours, or until you can pull the meat apart easily with a fork.
  3. Serve hot with your favorite side dish and some sauce left at the bottom of the slow cooker.
  4. Bon appétit!

This sage pulled pork recipe has been shared on the following blog carnivals: Fat Tuesday – Paleo AIP Recipe Roundtable –

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Reader Interactions

Comments

  1. I am always down for a slow cooker meal… Does it taste like coconut? My hubby isn’t a fan of coconut flavor but if it is mostly hidden we survive. 🙂

    Reply

  2. This is SOOO delicious! I just may have eaten a wee bit too much, then felt not so great. It was so good, I couldn’t stop eating it! Thanks for an awesome recipe.

    Reply

  3. This was sooo good I have put it in my rotation for planned meals for AIP. It was so simple yet so creative! THANK YOU!

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  4. I made this recipe last night and it was great! So flavorful. My husband even loved it and he’s a picky eater. I made a lb pork roast with half a can of coconut milk in an Instapot Pressure Cooker for 60 minutes and let it naturally depressurize for 30 min. It came out perfectly tender.

    Reply

  5. Not sure why I didn’t comment immediately. I loved this recipe! It was delicious, and simple (my favorite way to cook). Can’t wait to make it again! Thank you!!!!

    Reply

  6. I am getting ready to make this recipe for the third time, this time in the instant pot!!!! Thank you, I really love the simplicity and the taste!

    Reply

  8. Looking forward to trying this , it’s in the slow cooker down, I seasoned the meat with seasoned salt and sage, then I browned my pork along with the sliced onions, until the meat had a nice crust. I put it in the slow cooker with the coconut milk and the pan juices that I deglazed with about 1/4 cup water. Now we wait! Thanks for the recipe.

    Reply

  9. Hi there –

    I happen to have quite a healthy Sage plant growing in my herb garden at the moment. I was curious if you thought that would be an okay substitute (I believe it’s typically use 3x as much fresh as you would dried, so in this case I would plan to use 1 cup of fresh Sage), or do you advise against that here?

    Thanks!
    Kate

    Reply

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