Pulled Pork Shoulder with Brussels Sprouts

11 915 1392
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 h 4
Pulled Pork Shoulder with Brussels Sprouts
Health Highlights


6 medium slice Bacon (pasture-raised; for the pork)
1 3/4 kg Pork shoulder, whole (pasture-raised; for the pork)
1 pinch Sea salt, fine (to taste; for the pork)
2 tbsp Oregano, dried (for the pork)
1 tbsp Turmeric, ground (for the pork)
1/2 cup Apple cider vinegar (optional; for the pork)
1/2 cup Xylitol (optional; for the pork)
454 gm Brussels sprouts (halved)
2 tbsp Butter, grass fed, unsalted
2 tsp Sea salt, fine
2 tsp Turmeric, ground


  1. Place bacon strips at the base of a slow cooker.
  2. Rub pork with salt, oregano, and turmeric; place on top of bacon. Cook on low for 14 to 16 hours. Shred meat with a fork.
  3. If you want to add a tangy sweet-and-sour barbecue flavor, combine drippings from slow cooker with xylitol and apple cider vinegar in a pan over low heat, simmer for five minutes, and use as a sauce.
  4. For the Brussels sprouts, preheat oven to 300ºF. Place sprouts in a baking pan, and coat with butter, salt, and turmeric. Bake for 30 to 45 minutes.

Nutrition Facts

Per Portion

Calories 1392
Calories from fat 908
Calories from saturated fat 328
Total Fat 101 g
Saturated Fat 36 g
Trans Fat 0.1 g
Polyunsaturated Fat 10.9 g
Monounsaturated Fat 42 g
Cholesterol 360 mg
Sodium 1512 mg
Potassium 2010 mg
Total Carbohydrate 37 g
Dietary Fiber 5.9 g
Sugars 2.8 g
Protein 87 g

Dietary servings

Per Portion

Meat 5.4
Vegetables 1.5

Energy sources


Meal Type(s)