15 Mar Paleo Pulled Pork
Skip the sugar and make paleo pulled pork! Easy to make in the oven or with a slow cooker.
In the summertime I’ve always got a jar of homemade paleo bbq sauce in the fridge. Made with balsamic vinegar, tomato sauce and chili spice, it’s simple but great. The other day I was craving bbq pulled pork, and decided to tweak my bbq sauce recipe to make some.
Most recipes have you take the extra time to brown the pork roast first, but I find that not only does this create lots of splatters and smoke, but it also doesn’t add much flavour. If you’re looking for big hit of meaty pork flavour, then you’re going to want to find a pork roast from a heritage breed of pig. Check out your local butcher, or farmer’s market for something that is more pink than white. The heritage breed pork will have so much more flavour and is well worth the extra money.
I like to make up a cabbage slaw to have with the pulled pork. Check out my other recipes for ideas.
Paleo Pulled Pork
Nutrition per portion
Ingredients
- 1 (6oz) small can of tomato paste
- 1/2 cup balsamic vinegar
- 1/3 cup apple cider vinegar
- 1 onion, finely diced
- 3 cloves garlic, finely minced
- 1 teaspoon smoked paprika
- 1 Tablespoon yellow mustard
- 1 teaspoon Ancho chili pepper powder (or regular chili powder)
- 3 lb pork shoulder (or butt) roast, boneless
Method
This recipe can be made in the oven or the slow cooker. Oven Method:- Heat the oven to 325F. Arrange the racks so your dutch oven will have enough room.
- In a large dutch oven mix together the tomato paste, balsamic vinegar, apple cider vinegar, onion, garlic, paprika, mustard and chili pepper.
- Nestle the pork roast into the sauce with the fat cap on top.
- Roast, covered for 3 hours or until the pork roast is easily shredded with a fork. Remove from the oven.
- Using heavy duty tongs, gently lift out the pork roast onto a carving board. Let it cool for 10 minutes, and then begin shredding the meat. I like to first cut away any bits that are too fatty and toss them. You can shred the meat with two forks. Toss the shredded meat back into the sauce and give everything a good mix. Taste, and add salt if needed, or a splash of apple cider vinegar.
- Mix together the tomato paste, balsamic vinegar, apple cider vinegar, onion, garlic, paprika, mustard and chili pepper in the slow cooker's crock.
- Nestle the pork roast into the sauce with the fat side up.
- Cook covered on low for 6-8 hours.
- Using heavy duty tongs, gently lift out the pork roast onto a carving board. Let it cool for 10 minutes, and then begin shredding the meat. I like to first cut away any bits that are too fatty and toss them. You can shred the meat with two forks. Toss the shredded meat back into the sauce and give everything a good mix. Taste, and add salt if needed, or a splash of apple cider vinegar.
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