Autumn Slow Cooker Meal Prep Bowl
Prep time
Cook time
Total time
Serves: 4 servings
  • 2-3 lbs. pork shoulder (also called Boston butt)
  • Salt & pepper
  • Pork rub seasoning, (I used Jack Daniels Pork Rub)
  • 1 Tbsp. dried rosemary
  • 2 Tbsp. apple cider vinegar
  • 1 red onion, peeled and chopped
  • 4 cloves garlic, peeled
  • 2 sweet potatoes, peeled and chopped into bite-sized pieces
  • 1 apple, peeled and sliced
  • 1 bay leaf
  • 1 bunch kale, torn
  • Cooked farro or other whole grain, (e.g. brown rice, quinoa, barley etc.)
  • Optional crunchy toppings: sliced apples or walnuts
  1. Season the pork shoulder generously with salt, black pepper, pork rub seasoning, and dried rosemary.
  2. Place pork in the bottom of a slow cooker, and drizzle with apple cider vinegar.
  3. Cover the pork with the chopped onion, garlic, sweet potatoes, apples, and bay leaf.
  4. Secure the slow cooker's lid and cook on low for 8 hours or high for 4 hours.
  5. When the time is up, shred the pork using two forks, add the kale the the slow cooker, and stir. Cover and cook 30 more minutes until kale is wilted.
  6. Serve over cooked farro or another whole grain, with a drizzle of the juice at the bottom of the slow cooker as "dressing". Optional crunchy toppings include sliced apples or walnuts.
Recipe by Ally's Cooking at