Pulled pork doesn’t need sugar to taste great. I wasn’t really a pulled pork fan until I met my barbeque-crazy boyfriend, and surely enough he has converted me. But I wanted to be able to make a version of pulled pork that wasn’t laden with a lot of sugar and the (always sugary) barbeque sauce. So here I use Paleo-friendly barbeque and some adobo sauce to make a smoky, tangy pulled pork.
We just recently acquired our crock pot, and although it’s practically an antique, it works wonderfully. You simply put ingredients into it and walk away. Then you come back hours later and have a full meal waiting for you. Making things even easier for the home cook is the invention of crock pot liners. I tell ya, if you have not been using these things, get some! No need to navigate around cleaning a cumbersome crock pot when you use the liners. They make an already hands-off form of cooking even easier.
If you’re still with me after my rave of kitchen whatnots, way to go. This recipe for juicy and smoky pulled pork uses chipotle peppers and adobo sauce, which can be found in a little can in the international foods aisle. I recommend serving the pulled pork with some sweet potatoes and avocado to make a nicely rounded-out dinner. That is my favorite combination, but you could serve it a number of ways, including in a lettuce wrap. The possibilities are endless!
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- 3 lb. pork butt
- Salt and pepper
- 1 large yellow onion
- 4 chipotle peppers in adobo sauce and 3 tbsp sauce
- 1/2 cup Paleo Barbecue sauce
- 2 1/2 cups beef broth
- Chop the onion into quarters and then layer into the bottom of the crock pot. Trim the pork butt of any excess fat and cut into 4-5 pieces. Season well with salt and pepper and lay on top of the onions. Add the peppers and adobo sauce, barbeque sauce, and broth. Cover and cook on low for 8-8.5 hours, until the pork is tender and easy to shred with a fork.
- Remove the pork from the crock pot and shred. Set into a bowl. Strain the juices remaining in the crockpot through cheesecloth or a tea towel and add enough back to the shredded pork to coat.
|Vitamin A||222.8 µg|
|Vitamin C||26.3 mg|
|Folic Acid (B9)||9.2 µg|