Monday, October 14, 2013

CrockPot Pulled Pork and Paleo BBQ Sauce

For the pork you will need:

  • 4 lb bone in pork shoulder (a little larger is okay)
  • 4 tbsp smoked paprika
  • 2 tbsp sea salt
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 tbsp ground black pepper
  • 1 tbsp ground while pepper
  • 2 tsp cayenne pepper
For the BBQ sauce you will need:
  • 3 tomatoes, diced
  • 1/2 onion, diced
  • 4 gloves of garlic, diced
  • 1 6 ounce can of tomato paste
  • 1 cup of beef stock
  • 2 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp paprika
  • 1 tsp sea salt
  • 1 tsp cayenne pepper
  • 1 8 ounce can of diced pineapple
1. Mix all spices for the pork in a small mixing bowl, making a spice rub. Rub all over meat in every crevice you can find. Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours. It is best to do this and the sauce the night before. Then let it cook the entire next day.

2. Prepare the sauce. Combine all ingredients in a sauce pan place on stove over medium heat. Stir frequently. Once it starts to boil, reduce to low heat, cover, and let simmer for 60 minutes. After it has simmered, pour into food processor or blender and run until you get a nice smooth sauce. Store in the refrigerator.

3. Unwrap roast and place it in your crock pot. Add 1/2 cup water. Turn crock pot to low and cook for 8-10 hours, until fork tender. 

4. Transfer roast to a cutting board and discard liquid from crock pot. Pull meat apart into thin shreds with a fork and place back in crock pot. 

5. Add BBQ sauce that you prepared before to the meat in the crock pot. Heat on low for 60 minutes or until hot. Enjoy!

**Great with any side or on top of spaghetti squash or zucchini noodles as a meat/sauce mixture.  

1 comment: