Thursday, February 20, 2014

Crock Pot Paleo Pulled Pork

We enjoyed this easy dinner on a snowy night last week, and it will definitely be added to the rotation. My kids couldn't get enough of it, and the sauce had just the perfect balance of tangy and sweet.

While you could serve the pork as part of a taco salad, I made our favorite grain-free dinner rolls in lieu of traditional buns (I simply made them larger and flattened them out a big more). Unless you're not a fan of pickles, I think they're pretty much required! We went with organic bread & butter slices this time around, but next time I might take the time to make my own.

Crock Pot Paleo Pulled Pork

2 tbs. palm sugar
1 tbs. smoked paprika
1 tbs. chili powder
1 tsp. salt
2 tsp. ground cumin
1 tsp. freshly ground black pepper
1/2 tsp. dry mustard
1/2 tsp. ground chipotle chile pepper
1 (5 lb.) boneless pork shoulder, trimmed of fat
1 cup water
1/2 cup apple cider vinegar
1/3 cup organic ketchup

3/4 cup apple cider vinegar
1/2 cup organic ketchup
3 tbs. palm sugar
2 tsp. smoked paprika
1 tsp. chili powder

To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour. Place pork in a crock pot and pour in 1 cup water. Mix apple cider vinegar and ketchup in a bowl. If you’re going to be around during the day, brush some of the mixture on the pork and repeat throughout the cooking process. If you’re going to be away, however, I would just pour the vinegar mixture into the crock pot, combining with the water. Cover and cook on low for 7-9 hours or until fork-tender.

Remove pork from crock pot and shred with 2 forks. Meanwhile, combine all ingredients for sauce in a small saucepan. Bring to a boil over medium heat, stirring with a whisk. Cook for about 5 minutes or until thickened. Pour over meat and stir to coat it.