This pork roast is Whole30 compliant (we are currently in the middle of our September Whole30), but it doesn’t taste like diet food at all.
I made this a couple weeks ago after I actually intended to thaw out a chuck roast to have regular pot roast for dinner, but realized the next morning that in my sleep deprived state, I had pulled a pork roast out of the freezer instead. No problem… I just whipped up a quick dry rub, coated the meat, and tossed it in the pot.
I served this with oven roasted potatoes and green beans, and then ate leftovers with fresh veggies the next day, but if you’re not doing a Whole30, this meat would be great on tacos or in a sandwich. It’s super easy – just toss it in the crockpot. You can cook it on low for 8 hours or high for 4 hours (because sometimes I forget to put it in the crockpot on time, so it’s nice to have that option).
1 two to three pound pork roast
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Mix spices together and rub into meat. Place in the crockpot and cook on high for 4 hours or low for 8 hours. Remove from the crockpot and shred meat.