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 BBQ 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!
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*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!
Shredded BBQ SandwichesPrint Rate
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BBQ Pulled Pork:
- 3-4 Lb. Boneless Pork Shoulder or Pork Loin NOT to be confused with Pork Tenderloin!
- 1/4 tsp. Sea Salt
- 1/4. 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
- 1/2 C Apple Cider Vinegar
- 1/4 C Coconut Palm Sugar
- 4 Idaho Potatoes or as needed
- Sea Salt about 1 tsp.
- Garlic Powder about 1/2 tsp.
- Olive Oil or Melted Coconut Oil to coat
BBQ Pulled Pork:
- 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.
Nutritional information is approximate and may vary.
this post is part of Allergy Free Wednesdays