In case you’ve been living under a rock the past week, the Philadelphia Eagles won the Super Bowl. Apparently their parade was pretty outrageous. Now, I know what you’re thinking, “Joe, Philly is known for cheese steaks.” WRONG. If you’re from Philly, you know the roast pork sandwich is your city’s pride and joy. Thankfully, a roast pork sandwich is a much healthier choice to get your Philadelphia food fix than is a cheese steak. Even better – you can make slow cooker roast pork and pair it with some broccoli or broccolini plus potatoes and have a completely paleo-friendly meal with minimal effort. However, it has to be said, these are traditionally served as sandwiches so if that is your jam, go for it. Get a nice, crusty bread and stuff it full of broccoli rabe, roast pork, and cheese.
Our friends over at Bon Appetit magazine posted this recipe for slow cooker roast pork, and I adapted it slightly based on what was on hand, and how I wanted the flavor and macros to turn out. Pork tenderloin is much leaner than pork shoulder, and in a slow cooker stays just as juicy. I also skimmed back the olive oil, as I felt it wasn’t necessary in the quantities they had.
Slow Cooker Roast Pork Ingredients:
- 2-3 Pounds Pork Tenderloin
- 4 Cloves of Garlic, peeled and smashed
- 1/4 Cup Red Wine Vinegar
- 2 T Extra Virgin Olive Oil
- 1 T Honey
- 2 tsp. Fennel Seeds
- 1 T. Dried Rosemary (or 2 sprigs fresh)
- 1 T Kosher Salt
- 1 Cup Water
- Red Chili Flake to taste (optional)
Slow Cooker Roast Pork Steps:
- Combine all the ingredients (except the pork) in the base of your slow cooker. Mix well to combine.
- Put the pork on top of the mixture, and roll to completely cover.
- Set the slow cooker to low for 8 hours, or high for 6 hours. When done, allow to cool slightly, and shred in the juices. Serve with roasted potatoes and broccoli, or store in a separate dish with some of the juice poured over.