This is hands down one of my favorite slow cooker recipes. I started making it a while ago, it has just taken time for me to share it with you all. It is super easy, which is pretty much all I can handle in the kitchen these days. I just throw everything it the slow cooker in the morning and by dinner time all I have to do is spoon it over some veggies. We often use butternut squash noodles and my daughter just gobbles it up!
In my pre AIP days I used to love Thai food for peanut butter sauce, and while sadly my days of extra peanut butter sauce and bubble tea are behind me this recipe just about makes up for it!
Slow Cooker Almond Butter Pork (Paleo/AIP+Almonds)
1 onion, sliced into rings
1 (1-2lb) pork loin
1/4 cup coconut sugar
1/2 tsp salt
1/4 cup coconut aminos
3 TBS apple cider vinegar
3 TBS water
2 gloves of garlic, minced
1/4 cup of creamy almond butter
1 lime, cut into wedges (optional garnish)
green onions, thinly sliced (optional garnish)
Add all of your ingredients, with the exception of your optional garnishes to your slow cooker. Cover and cook on low for 6-8hrs or on high for 4-6 hrs. Shred your pork using two forks and stir to mix your sauce. Serve with cauliflower rice or spirilized veggie noodles, garnish with limes and green onion. Enjoy.