Pulled Pork Butt

Pork butt is one of the most affordable cuts there is, and a single roast yields enough to feed you across many meals or a whole table. You spend 5 minutes seasoning it, then the slow cooker carries the rest of the day. Cooking once and eating for days is one of the quiet anchors that makes this way of eating sustainable.

A slow-cooked cut like this is part of the repair. Pork is a source of protein and zinc, and zinc is involved in immune regulation and gut-barrier repair. The long, gentle cook breaks the meat down until it shreds on its own and releases its own broth, so the dish is tender and nourishing without anything off-limits.

Source the pork from an animal raised well, and let the abundance mean something. This single cut becomes many meals, and little is wasted. When you serve it, give the plate some color and care, take a breath, and eat slowly. The settled state you bring to the table is part of how the food serves you.

Ingredients

• 7 to 8 pounds pork butt
• 3 small onions, chopped (omit if you are managing interstitial cystitis)
• 6 tablespoons ground ginger
• 2 tablespoons dried parsley
• 4 teaspoons sea salt
• 4 teaspoons onion powder
• 2 teaspoons ground turmeric
• 1/2 teaspoon ground cinnamon

Omit the black pepper the source lists, which strict AIP elimination leaves out. The ginger, parsley, onion powder, turmeric, and cinnamon season the roast fully without it.

Method

• Scatter half the chopped onions across the bottom of the slow cooker and set the pork butt on top.
• Stir together the ginger, parsley, salt, onion powder, turmeric, and cinnamon, and rub the blend all over the roast. Scatter the remaining onions around it.
• Cook on high for 6 hours, then on low for 3 hours. The meat will shred on its own and release its own broth.
• Shred the pork with two forks and stir it back through the broth before serving.

Instant Pot variation

Cut the pork butt into 3 or 4 large chunks so it cooks evenly. Set the Instant Pot to saute and brown the chunks on all sides if you like, then turn it off. Add the chopped onions and about 1 cup of water or broth to the pot, season the pork with the rub, and add the pieces. Seal and pressure-cook on high for about 75 to 90 minutes, then let the pressure release naturally for 15 minutes before opening. Shred the meat and stir it back through the cooking liquid. Larger or colder chunks may need more time, so check that the pork pulls apart easily before serving. (verify - untested conversion)

*Adapted from acleanplate.com*