Slow Cooker Pork Roast with Red Onion Salsa – Paleo/GF/DF/EF/SF/NF

Slow Cooker Pork with Red Onion Salsa2_THGFL

 

This is a variation of my Dutch Oven Pork Roast recipe that appeared in my book, The Healthy Gluten Free Life. I wanted to add a little more flavor, a little more kick to the original, so I swapped out the yellow onion for a red onion, and added two jalapenos. I also had lots of time this morning (Wow! That never happens!) so I took advantage and popped this ginormous roast in the slow cooker so I didn’t have to think twice about dinner tonight. So. Very. Happy!

We like to serve it over seasoned spaghetti squash, or my favorite, lettuce wrap tacos! Just top with some diced tomatoes, maybe a few sliced black olives, and some avocado, and you’re all set. Leftovers are great heated in a skillet with some coconut oil, and then served with a fried egg on top. Or sautéed with some chopped spinach and diced sweet potatoes for a paleo hash! The options are endless.

~Enjoy! 

 

Paleo Slow Cooker Pork Roast with Red Onion Salsa
Serves 4
Paleo, Primal, Gluten Free, Grain Free, Dairy Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free
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Roast
  1. 1 5lb Pork Roast (I used pork butt)
  2. 2 TBSP coconut oil
  3. Sea Salt and Pepper to taste
  4. 1 1/2 C Water
For Salsa
  1. 1 medium red onion, quartered
  2. 3 cloves of garlic, peeled
  3. 2 jalapeno peppers, cored and seeded, roughly chopped (leave more seeds & ribs for a spicier salsa)
  4. 3 TBSP Olive Oil
  5. 3 TBSP Apple Cider Vinegar
  6. 3 TBSP Honey
  7. 1 tsp Oregano
  8. 1 tsp Chili Powder
  9. 1 tsp Rosemary
  10. 2 tsp Granulated Onion
  11. 1 tsp Cumin
  12. 2 tsp Sea Salt
  13. Freshly Ground Pepper to taste
Instructions
  1. 1) Rub roast with salt and pepper. Set roast aside.
  2. 2) In a food processor, puree salsa ingredients until blended but still slightly chunky.
  3. 3) Heat coconut oil in a large skillet over medium-high heat. Add pork roast and brown on all sides.
  4. 4) Place roast in a large (6-7 qt) slow cooker. Pour salsa over the top of the roast. Pour water around the roast, being careful not to wash the sauce off of the top of the roast.
  5. 5) Place lid on the slow cooker. Cook on high 5-6 hours or low 7-8 hours. Shred the roast, in the slow cooker, with two forks. Serve and enjoy!
Notes
  1. I actually like to pour the salsa into the hot skillet after I remove the roast, to deglaze the pan. Then I pour the salsa from the pan into the slow cooker. And extra step if you'd like to add a touch more flavor.
Adapted from The Healthy Gluten Free Life
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. WOW!!! When did you get this new site!!!!!! I was happy to find it today!!! I have all 3 of your cookbooks and some of your recipes are on my monthly recipe rotation….like your make ahead pizza crust, best ever chicken strips [love those ; )!!!], mandarin chicken, hazelnut chocolate chunk cookies, etc…….. My teenage daughter has hashimoto’s thyroid disease and has to avoid wheat and most glutens…your cookbooks have been our salvation……… Keep up the good work!! I’m looking forward to receiving your blogpost updates!!!
    Thanks;
    Laura

  2. Looks delicious! I’ve been looking for more gluten-free/paleo crock pot recipes. I can’t wait to try it!

  3. Love your recipes! We don’t have any trouble with eggs and wonder if you have a suggestion for translating your recipes back to include them. the large amounts of oils and or Palm shortening. I’m guessing it’s because you don’t use eggs. Any thoughts about how to

    • Hi Jeanne! In the gluten free recipes you can omit things like the flax meal mixed with hot water, or the applesauce (sometimes mixed with baking powder) and use eggs instead. Most of my paleo recipes, so far, use eggs, so you should be good there. As far as the palm shortening and the coconut oils, those are superb healthy fats so I wouldn’t reduce them. Plus, they help keeping GF goods moist (they have a tendency to dry out too much). Hope that helps!

  4. Love your recipes! We don’t have any trouble with eggs and wonder if you have a suggestion for translating your recipes back to include them. Any thoughts about how to reduce the large amounts of oils and or Palm shortening?

Trackbacks

  1. […] with squash and broccoli (Serves 3) TUES: Paleo Taco Salad (minus sour cream) (Serves 4) WED: Slow-cooker pork roast with red onion salsa & simple skillet greenbeans (Serves 4) THURS: Prosciutto sundried tomato turkey burgers […]

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