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Whole 30 Crockpot Pulled Pork & Spuds

Welcome to my Whole 30 Crockpot Pulled Pork & Spuds recipe. A delicious tender pork shoulder made into succulent pulled pork.
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Main Course
Cuisine: Slow Cooker
Servings: 4
Calories: 679kcal



  • In a mixing bowl add all of your seasonings including the dried garlic and mix with a teaspoon.
  • Cover all sides of your pork shoulder in ¾ of the rub and place it in a large mixing bowl. Place in the fridge for 2 hours.
  • After 2 hours cover the pork with water (so that the pork is just submerged) and place cling film over the top and then leave in the fridge overnight.
  • The following morning remove the cling film, remove the pork from the watery bowl and place it on a chopping board.
  • In the slow cooker dice the potatoes (with skins still on) and place them in the bottom of your slow cooker. Give a sprinkling of the rub (1/3 of what you have left) over the potatoes and mix well with your hands. Place the pork on top and then sprinkle the rest of the rub over it.
  • Place the lid on the slow cooker and cook on low for 8 hours.
  • Serve on a bed of lettuce.


Any medium sized pork shoulder will work well. For it to be more tender go for a slightly smaller joint. I like to marinate the lettuce by mixing it with a tablespoon of white wine vinegar.
We have found the best place to source pork shoulder to make Whole 30 Crockpot Pulled Pork & Spuds is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.


Calories: 679kcal | Carbohydrates: 11g | Protein: 84g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 278mg | Sodium: 322mg | Potassium: 1633mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2186IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 10mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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