Slow Cooker Pulled Pork Shawarma

This pork shawarma is made in the slow cooker and delivers juicy, Middle Eastern spiced pork for easy low-carb dinners and leftovers.

Course Dinner

Cuisine Mediterranean

Diet Diabetic

Prep Time 10

Cook Time 6

Servings

Calories 443.1kcal

Author Low-Carb Simplified

Ingredients

3 pounds pork shoulder, skinless, boneless
5 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons coriander
1 teaspoon salt and pepper
½ teaspoon cayenne (or 1 teaspoon for more spice)
¼ teaspoon ground cloves (optional)
2 tablespoon extra-virgin olive oil
¼ cup lemon juice
¼ cup water

Instructions

Trim away any thick or excess fat from the surface of the pork shoulder. You don’t need to remove everything, just the large, firm pieces. Then cut the pork into chunks a few inches in size.
Place the pork in the slow cooker. Add garlic, lemon juice, salt, pepper, olive oil, paprika, cumin, coriander, cayenne, cloves and water. Turn the pork to coat well, rubbing the spices over the surface as much as possible.
Cover and cook in a crockpot for 8-9 hours on low, or 5-6 hours on high, until the pork is tender and easily pulls apart with a fork
Remove the pork from the slow cooker and shred with two forks. Return the shredded pork to the cooker and toss with the cooking juices to keep it moist and flavorful.
FOR CRISPY EDGES: To mimic the char of traditional shawarma, heat 1 tablespoon olive oil in a skillet over high heat. Add a layer of shredded pork and spoon a little crockpot juices over the top. Cook undisturbed for a few minutes until the liquid evaporates and the bottom is lightly browned and crisp. Remove and repeat as needed. Before serving, drizzle with crockpot juices.

Notes

Store leftover pulled pork shawarma in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a skillet with a splash of the cooking juices to keep it moist, or microwave in short intervals until heated through. The pork can also be frozen for up to 3 months and reheated the same way once thawed.

Nutrition