This has become one of our new favorite recipes. I’m even planning on making this one evening for our group that’s going snow skiing in a few weeks. It is so easy to just throw all of the ingredients in a crock pot in the morning and when it’s time to eat you have pork that is fall apart tender with lots of flavor with a hint of smokiness – it’s awesome! Then all you have to do is bake some potatoes, set out some fixin’s, and you’re in business 🙂
There is a strong debate about weather potatoes are Paleo or not, but we happen to eat them. If you don’t eat baked potatoes, you can simply replace it with a sweet potato or make BBQ pulled pork sandwiches using my Paleo Hamburger Bun recipe 🙂 If you get a chance to make this I would love to hear your feedback!
*HERE is the link to my Sweet & Tangy Paleo BBQ Sauce. When making this recipe, I mix all of the ingredients in a mixing bowl (without heating) then put the amount called for in the crock pot. Then, I simmer the rest of the BBQ sauce as directed just before serving with dinner.
*HERE is a dairy free sour cream recipe that we just love if you are dairy free!
- 3-4 Lb. Boneless Pork Shoulder or Pork Loin (NOT to be confused with Pork Tenderloin!)
- ¼ tsp. Sea Salt
- ¼. tsp. Ground Pepper
- 1 Tbsp. Natural Liquid Smoke
- 1 C Paleo BBQ Sauce (*See link above)
- 1 Tbsp. Chili Powder
- 2 Cloves Garlic, minced
- 1 Onion, chopped
- ½ C Apple Cider Vinegar
- ¼ C Coconut Palm Sugar
- 4 Idaho Potatoes (or as needed)
- Sea Salt (about 1 tsp.)
- Garlic Powder (about ½ tsp.)
- Olive Oil or Melted Coconut Oil, to coat
- Grease your slow cooker or line with a slow cooker liner. Add the pork shoulder to the crock pot.
- In a small bowl, mix together the salt and pepper and rub evenly over the pork.
- In another bowl, mix together the liquid smoke, BBQ sauce, chili powder, garlic, apple cider vinegar, and coconut palm sugar. Pour over the pork shoulder and add the onion.
- Cover and cook on low for 8 to 10 hours or on high for 5 - 6 hours.
- Shred with two forks and serve.
- Preheat oven to 350 degrees.
- Wash potatoes thoroughly under cold running water then dry them.
- Using a fork or knife, poke 8 - 12 holes into the potatoes to allow moisture to escape.
- Place potatoes in a bowl and lightly coat with oil. Then, sprinkle lightly with sea salt and garlic powder and toss to coat.
- Place potatoes directly on oven rack and bake 1 hour. If making more than 4 potatoes you may need to increase the cooking time by up to 15 minutes.
this post is part of Allergy Free Wednesdays