- 2–3 pound boneless pork shoulder roast
- ¼ cup real maple syrup
- 2 tablespoon powdered garlic
- 1 tablespoon dried sage leaves
- ½ teaspoon salt
- 2 cubes beef bouillon granules (omit for paleo)
- ½ cup water (homemade beef broth for paleo)
- 2 tablespoons apple cider vinegar
- 2 cups butternut squash, cubed
- 1 pound baby carrots
- 1 yellow onion, cut into wedges
- 1 pound Brussels sprouts
- 1 tablespoon balsamic vinegar
- Place the pork roast into a 4–5-quart slow cooker.
- In a small bowl, mix the syrup, garlic, sage, bouillon, water, and vinegar. Pour over the pork roast.
- Add the remaining vegetables to the slow cooker.
- Cover and cook on low for 8 hours.
- Shred the pork and stir in balsamic vinegar. Serve warm.
|NUTRITIONAL INFO||PER SERVING|
|Calories||610 (260 from fat)|
|Carbohydrate||40g (7g dietary fiber, 20g sugar)|
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