Ingredients
- 5 lb. boneless pork shoulder
- 1 Tbsp. smoked paprika
- 3 Tbsp. garlic powder
- 3 Tbsp. onion powder
- 2 Tbsp. fresh cracked black pepper
- 2 Tbsp. Pink Himalayan Salt
- 3 Tbsp. Apple Cider Vinegar
- 1/2 cup bone broth (chicken broth will work, but bone broth is so much better)
- 1 1/2 to 2 cups Paleo BBQ Sauce (see below for recipe I used)
Directions
Using cold water, rinse pork and pat dry with paper towels. Combine all dry seasonings and rub pork until completely covered. Place seasoned pork shoulder into the Crockpot with the fat side up (fat will drip into the meat this way). Pour in bone broth and add Apple Cider Vinegar. I cooked on low for 10 hours. Occasionally, when I passed the Crockpot, I would spoon the juices over the meat. When done, my pork was extremely easy to shred with two forks.Once shredded, add BBQ sauce and pork back to the remaining juices in the Crockpot. My Crockpot has a "Warm" feature, so I just let the meat and sauce warm together for a while, then served the family.
Easy Paleo BBQ Sauce
Ingredients
- 1 (15 ounce) can tomato sauce (no sugar added)
- 1 (6 ounce) can tomato paste (no sugar added )
- 1 teaspoon coconut aminos
- 1 teaspoon Liquid Smoke
- 2 teaspoons cumin
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 3 tablespoons local honey
- 3 tablespoons Apple Cider Vinegar
Direction
Whisk tomato sauce and paste together in bowl. Continue to whisk in the remaining ingredients until well combined. Use what you need and store the rest in a jar, in the fridge. Enjoy!
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