• 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


  1. Place the pork roast into a 4–5-quart slow cooker.
  2. In a small bowl, mix the syrup, garlic, sage, bouillon, water, and vinegar. Pour over the pork roast.
  3. Add the remaining vegetables to the slow cooker.
  4. Cover and cook on low for 8 hours.
  5. Shred the pork and stir in balsamic vinegar. Serve warm.


Calories 610 (260 from fat)
Total fat 29g
Saturated fat 10g
Cholesterol 145mg
Sodium 870mg
Carbohydrate 40g (7g dietary fiber, 20g sugar)
Protein 48g


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