Heat coconut oil in a large skillet over medium-high heat.
Season the cubed pork shoulder with salt and pepper to taste and add to the skillet. Cook 4-5 minutes until browned on all sides, stirring occasionally.
In a crock cooker, place the pork and carrot through cabbage. Cover the crock with the lid and cook on LOW for 4-5 hours, or until the pork and veggies are tender and cooked through.
Stir in the spinach and then continue to cook for 20 minutes more. Serve with a sprinkle of almonds over the top.