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Paleo Pulled Pork (crock-pot friendly)

Posted on Nov 13, 2014 | 0 comments

Paleo Pulled Pork (crock-pot friendly)

Paleo Pulled Pork

As the colder weather sets in, I gravitate toward cooking more stews and slow-cooker meals like this easy Paleo Pulled Pork. So many meaty crock-pot recipes are inherently paleo already, that it doesn’t take much to tweak them to make them paleo friendly. By simply making my own processed sugar-free sauce for the pork shoulder, I created this easy dish.


If you don’t have a slow-cooker, you can use a dutch oven or heavy-gauge, covered, deep casserole dish to achieve the same scrumptious results. I purposefully came up with this basic recipe for Paleo Pulled Pork so it could be used in a variety of ways. If you want to go toward a Mexican food taste, add diced tomatoes, green chilies, guacamole and fresh cilantro, and wrap in a Paleo Tortilla. If you are wanting more of a Bar-b-Que taste, top with paleo Bar-b-Que sauce and eat on a grain-free roll as a pulled pork sandwich. (I love Against the Grain Vermont Country Rolls, and they don’t pay me to say so!) I also happen to love the taste of meat sauce on top of tossed green salads, so I often just make whatever salad combo I like, then ladle the Paleo Pulled Pork right on top.


This Paleo Pulled Pork recipe can be doubled or tripled if you need to feed more people. Slow-cooking this cut of meat is great, as pork butt is very reasonably priced compared to steak. It also travels well in the crock-pot. I have brought it hot and ready in the pot, directly to parties, plugged in the crock pot, and served it with a ladle directly from the pot.


Though it seems like a lot of meat, 2 pounds of pork shoulder turns into more like 1 1/2 pounds after you trim off all the visible fat. Then, as it slow-cooks, it shrinks up a lot more, so it really only serves 4 people as written. Adjust your ingredients up as needed for more pounds of meat.


  Paleo Pulled Pork 

  • Prep time:  10 minutes
  • Cooking time:  varies 3-6 hours depending on type of pot
  • Servings:  4


  • 2 pounds boneless pork shoulder (Boston butt) trimmed of fat
  • 1/4 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 1 medium yellow onion, finely chopped
  • 2 TBS. bacon fat, beef tallow or light olive oil (melt whichever you use)
  • 2 TBS. maple syrup, or birch xylitol, or 10 drops SweetLeaf liquid stevia
  • 1 TBS. paprika
  • 2 tsp. cumin
  • 1 1/2 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. thyme
  • 1/2 tsp. ground black or white pepper


(Payton’s Paleo 30 Day Challenge friendly if stevia is used for sweetener)


1) Trim visible fat from pork, cut into 2 inch chunks.

2) Place all ingredients into a slow-cooker or dutch oven. Stir to mix everything well. Cover and set slow-cook time and temperature.


Cooking times:   



      – On LOW for 6 hours, until meat is shred-able.

      – On MEDIUM for 4 hours, until meat is shred-able.

      – On HIGH for 3 hours, until meat is shred-able.   


Dutch oven:   Add 1 cup of water to the recipe to offset liquid evaporation in the dutch oven. Bake at 325°, covered, for 5-6 hours, until meat is shred-able.


After cooking time is complete, if you would like to thicken or reduce the sauce, simmer uncovered on medium heat until you have the consistency you desire.


When meat is fork tender and falling apart, use two forks to shred the meat, then stir well with the sauce to coat evenly. Serve the Paleo Pulled Pork over resistant starch potatoes, or mashed acorn squash, or wrapped in my Paleo Tortillas.



Paleo Pulled Pork


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