This Paleo Pulled Pork recipe is something that is easy to make, takes the cooking out of your hands, and is also a fan request for a little while back…sorry it took us so long to get back to you on it! We thought we’d post this with our Thanksgiving recipes, as everyone has that family member or friend who just doesn’t like turkey. I know, they’re all crazy, but I think it’s a good idea to have something else to serve. This recipe is SO EASY because it’s a slow cooker recipe. You can actually put this in the oven while you sleep and it will be done by the morning or actually put it in the slow cooker overnight or during the day while at work…doesn’t get much easier than that!
Paleo Pulled Pork
1 lb boneless Pork Sirloin Tip Roast
2 cups Paleo Homemade Apple Cider (or Chicken Stock or Water if you don’t have it)
1/3 cup Paleo Ketchup
1 ½ Tbsp Coconut Vinegar
¼ cup Maple Syrup
Preheat the oven to 225 degrees Fahrenheit.
Mix all ingredients of the dry rub in a small bowl. You probably won’t use all of it, but if you do more than 3 lbs, you’ll need it.
Rub the meat down with the dry rub (I use about half of this for a 3lb roast). Heat the olive oil over high heat (~8). Once very hot, add the pork. You will want to get a nice brown sear on all sides, this should take about 3 minutes on each. Once browned, set aside.
In a Corningware dish, combine the apple cider, ketchup, coconut vinegar, and maple syrup. Place the meat in the apple cider mixture, cover and bake in the middle rack for about 6 hours (you can also do this recipe with pork chops. Sear them by the same directions, placing 4 in one layer in a corning ware dish and cook, covered, for 2 hours. Then uncover, flip each chop and cook for another 30 minutes).
You will want to flip the meat once an hour, to make sure that it is cooking evenly. Start checking at about 5 ½ hours (1 ½ hours for chops). You should be able to push on it gently and it falls apart. Once you reach this stage, remove the lid and cook for an additional 30 minutes.