Pulled pork

Posted on August 8, 2012


I absolutely love pulled pork, and since it falls under the paleo category, I figured why not make my own at home?  Hardcore bbq lovers might say you really need to slow roast in a smoker or bbq, but I find a crockpot works just fine.  You have to plan ahead because this needs to cook for at least 6-8 hours,(preferrably 16-18) but if you pop it in the pot the night before, or even in the morning before work, by the time you get home you’ll be good to go.  I also adapted this sauce recipe from an old issue of Gourmet Magazine.

For Pork:

1 4-5 lb pork shoulder roast

1 tbsp sea salt

1 tbsp black pepper

2 tbsp peach white balsamic vinegar (optional)

1 medium yellow onion sliced

6 cloves garlic

1 cup water


Combine all ingredients in a large crockpot, and cook on low for at least 6 hours.  The longer you cook the roast the more tender it will become, so if possible cook it overnight, for at least 12 hours.  Once meat is thoroughly cooked and falling apart, remove any fat and bones, and drain off most of the liquid (reserve for another use).  Add any more salt, pepper or vinegar if it tastes like it needs it.  With two forks shred all of the meat into nice fine pieces.  At this point I added about 1/2 cup of the bbq sauce and then let the pork continue to simmer for another hour.  Serve with sauce, and your favorite sides.  I served mine with steamed broccoli, and chipotle potato salad.  (see may 18th post for recipe)

For sauce:

1 1/2 cups organic, unsweetened ketchup

1/2 cup apple cider vinegar

1/2 cup water

1 medium yellow onion, chopped

6 garlic cloves, chopped

2 1″ pieces fresh ginger, peeled and chopped

2 tbsp olive oil

1 tsp coriander

1 tsp cumin

1 tsp salt

1 tsp pepper

1 Tbsp raw honey

1-2 tsp hot sauce (optional)

In a small saucepan heat oil, and saute garlic, onion and ginger until they begin to brown.  Add all other ingredients except hot sauce and stir until well combined.  Simmer on low for about an hour.  Carefully pour sauce and hot sauce if using, into a blender, working in batches if necessary. Blend until all ingredients are pureed.  Use caution when blending hot liquids.  I like to put a towel over the blender lid and hold it down in case any hot sauce splatters.  Also, there will be a lot of steam when you remove the lid after blending.  Serve sauce with pork, and Enjoy!

Posted in: Today's recipe