5–6 pound pork shoulder (I use bone-in Boston butt)
1/4 cup low-sodium soy sauce
1 Tbsp fresh ground ginger
1/4 cup sweet thai chili sauce
1/2 cup orange juice
1/4 cup almond butter (or peanut butter)
3 cloves garlic
2/3 cup diced onion
1 red bell pepper, diced
Instructions
Add chopped onion, garlic and red pepper to the bottom of a slow cooker.
Add pork shoulder.
In a small bowl, combine soy sauce, ginger, thai chili sauce, orange juice and almond butter and stir to combine.
Pour over pork, cover and cook on low for 8-10 hours.
Shred pork using two forks and serve as desired. Feel free to spoon a little of the cooking liquid over for extra flavor or top with sriracha for added spice!
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