The gears started turning in my brain, and I picked out a few spices from my rack that I thought would go well with pork. Cumin, garlic powder, oregano, chili powder, and salt. The craziest part of this recipe is that you don't add any liquid to the pork for cooking. Just rub the spices on, stick it down in a crockpot on low, and wait 16 hours. That's it.
The pork was surprisingly very moist and fell apart. The crust on the outside added such good flavor that it didn't even need a sauce. Which is good, because the options for Whole 30 approved BBQ sauces are slim. T and I were both so pleased with this recipe that I'll be adding it to my list of slow cooker recipes even when I'm not eating Whole30 foods.
1 3-4 lb pork butt
1 t. salt
1 t. garlic powder
1 t. cumin
1 t. chili powder
1 t. oregano
Combine all spices and rub over pork butt. Place in slow cooker and cook on low for 16 hours. At around 6-8 hours remove all of the liquid from the pot. (Before removing the liquid I poured a few cupfuls over top of the butt to baste it.) You can save the liquid and add it back in if you'd like for serving. Pull apart with two forks or serve in large chucks. After 16 hours the pork will be falling apart, but will still be very moist.