Slow Cooker Jalapeno Shredded Pork (Real Food, Paleo, Whole30)

This recipe has it all: it is quick, it is easy, it is flavorful and it is made in the slow cooker so that a fresh meal is always within arm's reach.

I used my homemade pickled jalapeno recipe for this but feel free to use store-bought jalapenos. The fun thing about pickled jalapenos is that you never know if they will spicy or not - it is always a surprise party in your mouth. If you are feeling adventurous, add as many additional peppers as you would like. I have two kids but only my son likes spicy food - my daughter would rather hide under the table than give a chile a try so I keep things somewhat mild (though I have been making foods spicier and spicier without letting her know. No complaints yet!).

Slow Cooker Jalapeno Shredded Pork

1 onion, peeled and sliced
3.5 boneless pork shoulder
3 cloves garlic, peeled and sliced into rings
1/2 cup broth (or water)
Himalayan pink salt, to taste
1/2 cup pickled jalapeno peppers, stemmed and sliced
1/4 cup pickling juice

In a large slow cooker, layer the onions rings at the bottom of the crock. Season the pork well with and place it on top of the onions. Add the remaining ingredients, sprinkling the peppers and pickling juice last.

Cook for about 8-10 hours, on low, or until pork is easily shredded with two forks. Shred all of the pork in the pot, stirring well before serving.

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