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)
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:
- 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.
- 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:
- Heat a large pot or skillet over medium heat. Add fat of choice and heat.
- 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.
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.
- 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
In a medium-sized mixing bowl, combine all ingredients.
Homemade Ketchup, adapted from Virginia is for Hunter-Gatherers
- 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
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!