Slow Cooked Carob Pulled Pork


I love pulled pork. From the ultra simple flavors of Kalua pork, clean and smoky, to the saucy mess that is bbq pulled pork. These days the later is a little difficult to come by, seeing as I can not eat most, or any store bought bbq sauces. You know, the whole I can’t eat tomatoes or any kind of pepper thing (nightshades, no bueno). Yes, I do make my own. Some times though, especially when the slow cooker is involved, you just want to keep it simple.

For me this means, opening up my spice pantry, slow cooker and pork in front of me, and rather like a mad scientist (or witch) start adding stuff to the pot and see what happens. There’s a simple chemistry to a good, saucy, bbq like flavor. Sweet, salty, tangy. Which translates to fruit, salt, citrus or vinegar. Of course other essentials like garlic must be present.

This one came out amazing. Even my dad, the butcher and bbq connoisseur was impressed. I served this pork over roasted sweet potato halves with a little smear of  Primal Kitchen Mayo and a heaping pile of cilantro and arugula on top. Fanfuckingtastic meal.

Slow Cooked Carob Pulled Pork
Yields 4
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Cook Time
6 hr
Total Time
6 hr 10 min
Cook Time
6 hr
Total Time
6 hr 10 min
967 calories
10 g
389 g
50 g
111 g
20 g
459 g
4343 g
4 g
0 g
28 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 967
Calories from Fat 453
% Daily Value *
Total Fat 50g
Saturated Fat 20g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 23g
Cholesterol 389mg
Sodium 4343mg
Total Carbohydrates 10g
Dietary Fiber 3g
Sugars 4g
Protein 111g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3.5lb boston butt (boneless pork shoulder)
  2. 2 tbsp pink Himalayan salt
  3. 1 tbsp cumin
  4. 1 tbsp black pepper
  5. 2 tbsp carob powder
  6. 1/2 tsp five spice
  7. pinch cinnamon
  8. 1/4 cup coconut aminos
  9. 1 tbsp tamarind paste (store bought, little jar of concentrate)
  10. 1/4 cup yellow mustard
  11. 1/4 cup chardonnay
  12. 5 garlic cloves
  1. Remove pork from wrapping, remove any ties it might have on.
  2. Place it over a piece of parchment paper or over the butcher paper it came wrapped in.
  3. Mix all the dry seasonings in a bowl: carob, pepper, cumin, salt, five spice.
  4. Pat it on heavily all over the pork. Don't rub. Just pat it on thoroughly.
  5. Place the pork butt in the bowl of the slow cooker.
  6. Add in tamarind, aminos, mustard, wine and garlic.
  7. Use clean hands to toss and mix all the ingredients together.
  8. Set the cooker to LOW.
  9. Cook for 6-8 hours.
  10. Turn over half way through cooking, the meat won't be submerged in fluid, this way it will cook evenly.
  11. When done, remove from slow cooker, and place on a sheet pan or cutting board.
  12. Using two forks, in a crisscross motion shred the pork.
  13. You can reduce the liquid left behind in the slow cooker as a sauce to pour over!
The Castaway Kitchen


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