My husband want to start doing the Whole 30, and I decided to put the recipes I find on my blog so that I don’t lose them. We haven’t officially started the Whole30 … at least, I don’t consider what we’re doing as a true “Whole30,” because we are drinking Corona Light, which has 96 calories. Hey, it’s summer and we’re by the beach and my husband is on vacation. But as soon as we get back to Dallas, TX we are going to go on the Whole30 whole-heartedly (couldn’t resist saying that!). Once we are on this for a month and get all of the impurities out of our systems, we might have the occasional beer. However, we still want to eat this way, which is a lot like Paleo. Anyway, I want to find some go-to recipes that we both really like. I think the important thing to do is to have a variety of Whole30-compliant recipes so that you don’t get bored.

Too, I thought maybe you guys would like to see what we’re doing to get healthier and to have more energy. I would love it if y’all would join us!

Note: After actually tasting this dish, I don’t think I’ll make it again … at least not without making a Whole30-compliant barbecue sauce to go with it. The meat was tender, moist, but kind of bland. But it would have been good if I had some approved sauce. 😉 

Here’s a picture of the ingredients you’ll need:


One 4 to 5 pound boneless pork butt (see recipe note below)

1 large sweet onion, peeled and sliced

1 1/2 cups unsweetened apple cider

Sweet Spice Rub

1 Tbsp sea salt

1 1/2 tsp smoked paprika

1 1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp ground ginger

1/2 tsp fresh ground pepper


COMBINE all of the spice rub ingredients in a small bowl. Sprinkle the rub evenly along the sides and top of the pork roast.

ADD the onion slices to the bottom of a six-quart slow cooker. Place the seasoned pork roast on top of the onions. Then, add the apple cider. (If the roast is too large, you may wish to cut it in half and place the halves side by side in the slow cooker.)

COVER and cook on high 7-8 hours, or on low for 8-10 hours, until the meat is tender enough to be easily shredded with a fork.

TURN OFF slow cooker once the roast is done. Carefully transfer the pork to a large platter and allow it to rest a few minutes.

POUR the cooking liquid through a fine-mesh strainer into a large bowl. Place one cup of the liquid back into the slow cooker; discard the remaining liquid and onion.

SHRED the pork using two forks. Then, return it to the slow cooker. Toss well with the reserved cooking liquid. Season to taste with additional sea salt and pepper, if desired.

SERVE the pork with your favorite Whole30-compliant coleslaw and a side of mashed sweet potatoes. (Plus, save the leftover pulled pork to make even more tasty meals, as noted below.) Enjoy!

Recipe Note: Despite its colorful name, pork butt doesn’t come from the hindquarters of a pig. It’s actually at the opposite end – the shoulder. However, it’s a different cut than pork shoulder. Although the two are often used interchangeably in recipes, pork butt comes from the thicker section of the shoulder, which contains a higher portion of fat running through the meat. This results in an incredibly moist and tender meat that falls apart when slow cooked, making it the perfect choice for pulled pork recipes.