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Slow Cooker Roast Pork – Bite Me!

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:

  1. Combine all the ingredients (except the pork) in the base of your slow cooker. Mix well to combine.
  2. Put the pork on top of the mixture, and roll to completely cover.
  3. 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.

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