Slow Cooker Pork Shoulder (Carnivore-Friendly) - For the Carnivore Diet

Ultra-tender, juicy pork shoulder cooked low and slow with nothing but salt and animal fats. Minimal prep, big flavor, and perfect for batch cooking.

This slow cooker pork shoulder is a carnivore staple: richly marbled meat cooked low and slow until it collapses into succulent strands. With only salt and animal fats, the flavor stays pure and deeply porky. The rendered juices reduce into a silky, nutrient-rich sauce that keeps every bite moist.

A gentle dry brine with salt boosts savoriness and helps the exterior dry for better browning if you choose to sear. Cooking fat and optional bone broth keep the roast self-basting, while finishing heat crisps the edges for satisfying texture. Cook to fork-tender, rest, and shred or slice depending on how you like it.

This makes generous leftovers that reheat beautifully in a skillet with a spoon of tallow. Serve simply with the reduced jus, alongside eggs, or packed for easy protein throughout the week. It’s reliable, hands-off, and fully animal-based.

Ingredients

• 4 to 5 lb (1.8 to 2.3 kg) pork shoulder/pork butt, bone-in or boneless, fat cap on
• 2 teaspoons kosher salt (or to taste)
• 2 tablespoons beef tallow, pork lard, or butter
• 1 cup (240 ml) beef or pork bone broth, optional
• 1 tablespoon unflavored beef gelatin, optional (to thicken the jus)

Instructions

1. Dry brine: Pat the pork shoulder dry. Score the fat cap in a shallow crosshatch. Season all over with salt. Let sit 20–30 minutes at room temperature, or refrigerate uncovered for 4–24 hours for deeper seasoning.
2. Optional sear: Heat 1 tablespoon tallow in a large skillet over medium-high. Sear the shoulder on all sides until browned, 2–3 minutes per side.
3. Load the slow cooker: Add the remaining tallow to the slow cooker. Place the pork shoulder fat cap up. Pour bone broth (if using) around, not over, the meat.
4. Cook low and slow: Cover and cook on LOW for 8–10 hours (or HIGH for 5–6) until fork-tender and the internal temperature is 195–205°F for shredding.
5. Rest: Transfer the pork to a tray and rest 15–20 minutes. Skim excess fat from the cooker juices and reserve it for cooking, if desired.
6. Make the jus: Reduce the cooker juices in a saucepan over medium heat until slightly thickened, 5–10 minutes. Whisk in gelatin, if using, until glossy.
7. Finish and serve: Shred or slice the pork. For crispy edges, broil on a tray or sear portions in a hot skillet with a spoon of tallow for 1–2 minutes. Season with additional salt if needed and spoon over the warm jus.

Time: 8–10 hours Servings: