David and I have proclaimed this as the best meal we’ve eaten on Whole30. It sounds totally fancy but it really isn’t. All it is is slow cooker pork that’s cooked for 8 hours on top of roasted carrots and topped with homemade guacamole. It’s such an easy meal to make because you put your pork on in the morning and go on with the rest of your day. When dinner time rolls around, just chop up some carrots and roast them. While the carrots are roasting, make your guac! It’s really that simple.
We also think this is the best slow cooker shredded pork we’ve ever have. Even when we’re done with Whole30 we will be making this meal on the regular. What I love about it is how versatile it is. You could totally skip the carrot fries (though, they are amazing!) and put the pork over a baked sweet potato. Or, I’d love to put this pork in a corn taco shell and make tacos. Mmm…or nachos?! Ugh, there’s just so much you could do with it. I definitely recommend making this recipe the way it is. Just get the pork done with in the morning and do those two other little steps and you have yourself quite a gourmet looking and tasting meal.
Last weekend I read an article I found on Pinterest about 5 common mistakes people make when using a crock pot. One of the common “mistakes” is putting raw meat in the crock pot. It said you should always sear the meat before putting it in there to develop the flavor. Well, as you can see from the above photo, I didn’t do that. I honestly don’t think it really matters. This pork is super flavorful and so incredibly tender. I just don’t see the point in searing it before adding it to the crock pot in this recipe, but if you want to, go ahead!
Slow Cooker Shredded Pork
Adapted from Dawn Nicole
1 1/2 cups chicken broth
1 tablespoon chile powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon salt
1 dried chile pepper
2 bay leaves
2-4 pounds pork sirloin roast or pork tenderloin
1. In a crockpot bowl combine chicken broth with seasonings. Place pork in crockpot and cook on low for 8 hours or high for 4 hours. Half way through the cooking time, flip the pork over. Shred with forks.
The above photo is of the carrots pre-roasted. I wanted to give you an idea of how I cut them and spread them across two cookie sheets as not to crowd them. You definitely don’t want them crowded or they won’t get nice and brown.
4-8 carrots, peeled & sliced into sticks
1 tablespoons olive or avocado oil
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1. Preheat oven to 425 degrees.
2. Coat carrot sticks in oil and season with salt and pepper. Lay carrots onto 1 or 2 cookie sheets. Roast for 10 minutes, remove from oven to toss carrots, and roast another 10-12 minutes.
2 avocados, peeled and roughly chopped
1 garlic clove, minced
1/2 lime, juiced
1 tomato, diced
1/4 – 1/2 teaspoon Kosher salt
1. In a bowl; smash avocados. Mix in garlic and lime juice. Mix in tomato and season with salt to desired liking.
Slow Cooker Shredded Pork over Carrot “Fries”
topped with Guacamole
Directions: On a plate; serve a handful of carrot “fries”. Top carrots with shredded pork, then top with a dollop of guacamole.