Pulled Pork and Mostly Paleo Barbecue Sauce

3 lb pork butt rubbed with wonderful spices, the lucky devil

3 lb pork butt rubbed with wonderful spices, the lucky devil

Good lawd, is there anything better than leftover pulled pork warmed up in a cast iron skillet till it gets a little char on that saucy goodness? (THE ANSWER IS NO.) The kicker is that pulled pork is incredibly easy to make at home and to make paleo-friendly. Don’t be daunted by the longish-looking recipe! You just need to make 3 things, if you’re doing it all from scratch:

1) Dry rub

2) Ketchup for BBQ sauce (or use a store-bought paleo version, if you find one)

3) BBQ sauce (or use a store-bought paleo version, if you find one)

Pulled Pork with Southern Barbecue Dry Rub, modified from The Joy of Cooking original recipe

(This makes more than you’ll need. Put the rest in a jar and save it for next time!)

Ingredients for Rub

  • 1⁄6 cup sweet paprika
  • 1⁄6 cup smoked paprika or seeded and ground chipotles
  • 1 tablespoon cayenne
  • 1 tablespoon ground cumin
  • 1⁄8 cup salt
  • 1⁄8 cup cracked black pepper

Ingredients for Pork

  • 1 boneless Boston butt or pork shoulder blade roast (about 4 pounds, excess fat trimmed)
  • 1 T fat of choice (I prefer bacon fat)

Instructions 

In a small bowl, mix together all ingredients for Southern Barbecue Dry Rub and rub onto pork (again, you won’t need it all, so sprinkle/rub it onto pork as-needed and save the rest).

To make in the oven:

  1. Position a rack in the center of the oven. Preheat the oven to 325°F. Heat a large Dutch oven or other heavy ovenproof pot large enough to hold the meat over medium heat. Add fat of choice and heat.
  2. Add the meat and brown well on all sides. Cover the pot tightly with a lid or foil, place in the oven, and bake until the meat is tender enough to be shredded with a fork, 3 to 3 1⁄2 hours.

To make in the slow cooker: 

  1. Heat a large pot or skillet over medium heat. Add fat of choice and heat.
  2. Add the meat and brown well on all sides. Then transfer to a slow cooker and cook for 7 hours on high, or until meat can easily be shredded with a fork.

When meat is done, transfer to a cutting board, allow to cool, and then shred with two forks or by hand, discarding fatty globs as you come across them. Place shredded meat in a bowl and add barbecue sauce (recipe below) to taste.

Ain't that a sight? Pulled pork with BBQ sauce on the side.

Ain’t that a sight? Pulled pork with BBQ sauce on the side.

Mostly Paleo Barbecue Sauce, adapted from “Brian’s Barbecue Sauce” from Virginia is for Hunter-Gatherers

This contains a mere 2 tablespoons of molasses for sweetener, which I don’t worry about including since it’s spread over the whole recipe and adds a lot of flavor.

Ingredients

  • 1/2 C homemade ketchup (recipe below)
  • 2 Tbsp molasses
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 2 tsp coconut aminos
  • 3/4 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

In a medium-sized mixing bowl, combine all ingredients.

 

Homemade Ketchup, adapted from Virginia is for Hunter-Gatherers

Ingredients

  • 15 oz tomato sauce (make sure to get one without added sugar)
  • 6 oz tomato paste
  • 2 tsp apple cider vinegar
  • 1/2 Tbsp dijon mustard
  • 3/4 tsp garlic powder
  • 1 clove of garlic, minced

Instructions

Place all ingredients in a medium pot, and simmer on medium-low heat, stirring regularly until mixed evenly.  Continue to cook on low for 20-30 minutes, stirring occasionally to prevent burning, until the consistency is to your liking. That’s it!

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Gremolata Mushroom Beef Stew

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Stew before its magical 3 hours in the oven

This is one of my favorite winter comfort food recipes, comin’ atcha from Health-Bent.com – you can always count on the wonderful cooks over there for an interesting flavor combo to liven up an old classic like beef stew. (This time it’s orange and rosemary keeping it fresh.)

The original recipe calls for 5 lbs of meat (yowza! I’m a hungry cavewoman and all but that’s aggressive), so I cut that in half and add more veggies while keeping the sauce amount the same. This makes enough to feed 4 plus leftovers that just get better the next day!

Gremolata Mushroom Beef Stew, modified from Health-Bent’s original recipe

Ingredients

  • 2.5 lb grassfed beef chuck roast
  • 4 cloves garlic, minced
  • 1 large yellow onion, finely diced
  • 2 carrots, peeled & diced
  • 2 celery stalks, diced
  • 1 large sweet potato or Japanese yam, scrubbed clean (or peeled) and cut into ½” cubes
  • 8 ounces mushrooms, quartered or sliced
  • 2 cups beef stock
  • 1 (28 oz) can crushed tomatoes
  • 1/3 cup basalmic vinegar
  • 1 organic orange, sliced
  • 2 stalks rosemary + more for garnish
  • salt & pepper

Instructions

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And after. Tastes so much better than it looks! (Yes, I know I always say that. TRUST ME.)

  1. Preheat your oven to 400ºF.
  2. In a large dutch oven, heat a few tablespoons of fat over medium-high heat. Trim your meat, removing any large pieces of fat, and portioning the meat into about 4 large hunks (for more brown-age & faster cooking).
  3. Brown the meat hunks on all sides, and set aside.
  4. Add in the garlic, onion, carrot and celery. Let sweat for a few minutes, then add in the mushrooms, sweet potato or yam, stock, tomatoes and vinegar. Let come to a simmer and remove from the heat.
  5. Add in the browned beef hunks. Tuck in the rosemary stalks and top the whole thing off with orange slices.
  6. Place in the oven, with a lid (slightly ajar) for 1.5 hours. Then remove the lid and cook another 1.5 hours. Cooking time with vary based on how large your beef hunks are. The beef is done when you can easily shred it apart with a fork.
  7. Once it’s done, go ahead and remove the beef hunks, shredding them and then adding them back to the pot. You can remove the orange slices and rosemary stalks before serving, but I like to leave them in and eat ‘em!
  8. Serve with extra minced rosemary on top.