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Paleo Pulled Pork, A Perfect Picnic BBQ or Holiday Recipe

This recipe 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 recipe, 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…doesn’t get much easier than that!

Pulled Pork   

1 3lb Pork Sirloin Tip Roast (no bone)

2 cups Apple Cider (or Juice or Stock or Water if you don’t have it)

1/3 cup Ketchup

1 ½ Tbsp Coconut Vinegar

¼ cup Coconut Crystals (or raw Sugar or Honey)

Paleo Dry Rub


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 coconut crystals. Place the meat in the apple cider mixture, cover and bake in the middle rack for about 6 hours.

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. 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.

Once done, drain the liquid, then lather on some of our Sweet Chipotle BBQ Sauce and serve on our Fluffy Paleo Bread with Creamy Coleslaw!

Looking for Thanksgiving recipes? Try our Celery and Herb Stuffing, or Cranberry Sauce and follow it up with our Pecan Pie or Pumpkin Pie!

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