Ingredients:
2 lbs boneless pork loin
1/2 cup chicken broth
1 tbsp maple syrup
For the Dry Rub
1 tbsp coconut sugar
1/4 tsp nutmeg
3 tsp smoked paprika
1/4 tsp cumin
1/4 tsp turmeric
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp sea salt
Directions:
For the Dry Rub
- In a large bowl, mix all dry rub ingredients whisking thoroughly to ensure they are all fully incorporated with one another.
- Coat pork in dry rub and allow to rest anywhere from 15 minutes all the way until overnight depending on how much time you have.
For the Pulled Pork
- When you’re ready to cook, add chicken broth and maple syrup to the basin of a slow cooker.
- Add your pork to the slow cooker. Note that the liquids should not cover the entire pork loin, there should be just enough to keep the pork moist while cooking.
- Cook on high for 4 hours or slow cook on low for 6-8 hours or until internal temp reaches 145 degrees F.
NOTES
You can make low FODMAP pulled pork ahead of time if you are meal prepping or simply want to get it out of the way before a party. Pulled pork can be stored in an airtight container in the fridge up to five days.