“Kitchen Sink” Paleo Slow Cooker Recipe – Pork Loin Recipe
6 hours 30 minutes
pork loins – I cook 2 so I will have leftovers for salads, tacos, and more later in the week
Garlic, fresh or ground
Bouillon or broth (2-4 cups)
Mexican flavors – Cumin, Chili Powder, cilantro, paprika, adobo sauce
Italian flavors – oregano, red chili flake, basil, rosemary, balsamic vinegar, olive oil
Asian flavors – lemon grass, ginger, turmeric, chinese 5-spice, or curry, coconut aminos
Onions – must have some kind of onion. If you only have half a shallot and half a red onion, that can work. Combine onions, shallots, and green onions until you have at least one cup of “onion”
Potatoes, carrots, and Celery are good any time but you can skip them if you don’t have any. Consider using sweet potatoes.
Mexican flavors – tomatoes (any variety), tomatillos, peppers, cilantro, radishes, chipotle peppers, and bell peppers
Italian flavors – squash, tomatoes, fresh basil, mushrooms, radishes, leeks
Asian flavors – lemon, bean sprouts, Thai basil, peppers, mushrooms, rice noodles (paleo lite), radishes, leeks, bok choy, fennel
Other vegetables – turnips, pumpkin, beets
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Chop all of the vegetables.
Place the pork loins in the bottom of the slow cooker pot.
Add chopped vegetables, spices, and bouillon or broth on top.
Add water to cover the meat if broth did not cover.
Cook on high for 6-8 hours until the eat shreds with a fork.
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