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Slow Cooked Carob Pulled Pork

  • Author: Cristina Curp
  • Cook Time: 360
  • Total Time: 370
  • Yield: 4 1x


An AIP friendly slow cooker bbq pulled pork



  • 3.5lb Boston butt (boneless pork shoulder)
  • 2 tbsp pink Himalayan salt
  • 1 tbsp cumin (omit for AIP, sub horseradish)
  • 1 tbsp black pepper (omit for AIP, sub ground ginger)
  • 2 tbsp carob powder
  • 1/2 tsp five spice (omit for AIP)
  • pinch cinnamon
  • 1/4 cup coconut aminos
  • 1 tbsp tamarind paste (store bought, little jar of concentrate)
  • 1/4 cup nightshade free mustard, see comments¬† (omit for AIP)
  • 1/4 cup white wine or rice wine vinegar
  • 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, vinegar and garlic.
  7. Use clean hands to toss and mix all the ingredients together.
  8. Set the cooker to LOW.
  9. Cook for 8 to 10 hours.
  10. Turn over halfway 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!