Prep Time: 10 Minutes
Inactive: 4-5+ Hours
Approx. Total/Net Carbs for Entire Dish:
25 g / 20 g
4 lbs pork butt or shoulder, skinless with excess fat trimmed
4 garlic cloves, peeled and crushed to better release flaor
3 tsp coarse salt (we use Alaea or Hawaiian red salt but any will do) or 1.5 tsp of ground salt (you might need more at the end)
3 slices of bacon
2 onions, quartered
2 tsp ground cumin (you may need more at the end)
2 tsp dried oregano (you may need more at the end)
Cut slits into meat and add one garlic clove to each slit.
Coat the pork with salt and any additional seasonings.
Layer bottom of slow cooker with bacon and then onions.
Place the pork shoulder on top of the bacon and onions.
Cook on low for 8-9 hours (for softer pork) or 4-5 hours on high.
If you want to create a more crispy outside to your pork and/or finish cooking some of the fat (if you didn't remove the excess fat in the beginning), you can pre-heat the broiler and when the pork is done in the slow cooker, place it on a baking sheet and broil until crisp (about 3-4 minutes). Be sure to keep an eye on your pork while it's under the broiler - it can quickly go from perfect to burned. Otherwise, just pull out your pork and adjust seasoning to taste (you’ll likely need a bit more salt) and enjoy!