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Slow Cooker Pork Belly

If you’ve never had pork belly, you’ll be amazed at how good it is. I wasn’t even thinking of having pork belly this week, but when I went to my local butcher, Gizmo’s, there it was sitting in the case… calling to me. Pork belly is the cut of meat that’s used to make bacon. I think you can see where this is leading…

 

Prep is simple: Cut a few little slices in the pork belly, add salt and pepper, honey and sprigs of fresh rosemary and throw it in the slow cooker. There is one step after you’ve cooked it - searing it in a skillet - but that only takes a few minutes.

Prep time: 5 minutes for the pork belly, about 30 minutes to reduce the pomegranate sauce.

Cooking time: 8 - 9 hours

Serves: 4 - 6

Serve with Grilled Vegetables and a green salad.

Ingredients

  • 3 to 4 pounds pasture raised pork belly

  • 2 T organic honey

  • 2 - 3 fresh rosemary sprigs

  • Freshly ground pepper

  • Himalayan salt or sea salt

  • 1 C pomegranate juice

  • 2T bacon fat or lard

 

Instructions

  • Choose lean cuts of pastured raised pork belly. A lot of the fat will cook out of the meat so lean cuts will leave you with a lot more food at the end.

  • Place the pork belly skin side up on a cutting board. Cut into the pork belly, about ¼ inch deep and make slices about 1 inch apart.

  • Sprinkle salt and pepper on both sides of the meat

  • Place in the slow cooker skin side up and drizzle honey on it.

  • Place sprigs of rosemary on top

  • Cook on low for 7 to 9 hours

  • You can skip this step if you’re eating very low carb: About ½ hour before the pork belly is done, place the pomegranate juice in a small saucepan and simmer to reduce to a sauce. Make sure it’s boiling very gently and watch it closely after the juice starts to thicken. It can boil over very quickly. You can use a spill stopper to keep it from boiling over and making a mess on your stove.

  • Warm a large skillet on the stove on medium-high heat and add bacon fat or lard

  • Sear the pork belly on each side for 2 - 3 minutes, slice, top with the pomegranate reduction and serve