5 pounds bone-in pastured Boston butt
2 tablespoons Himalayan sea salt
1 orange, lemon, and lime zest and juice
2-4 strips thick-cut pastured bacon
1 box of gluten-free beef stock
Rub the Boston butt with the Himalayan salt and place into a slow cooker. Add the citrus juice, zest, and bacon. Pour about a cup of beef stock into the slow cooker. Cover and cook on low for 12 hours. Remove the pork from the slow cooker and shred with a fork into a bowl. Pour about 2-3 cups of cooking liquid over the shredded pork. Can serve in a cabbage leaf, instead of a wrap, or over riced cauliflower.