Slow Cooker Pulled Pork with Paleo BBQ Sauce {Whole30}

I love me some barbecue sauce.  Unfortunately, most of the store-bought varieties are completely laden with sugar, definitely not Whole30 approved.  Luckily, I found an awesome Paleo variety that uses dates to sweeten the sauce, something that is 100% Whole30 approved!  So as part of my Whole30 prep, I made a giant batch of Paleo BBQ sauce on Sunday, and Monday I added it to my slow cooker pulled pork.  It would also be great with chicken or even cooked with eggs and kale!

The sauce definitely has a kick to it, so if you want something less spicy, you’re going to want to cut down on the dried chipotle peppers.  The sauce definitely gets better over time, so I’m hoping it will keep well in my fridge!

Once you have your pulled pork, there are tons of things you can do with it!  Stay tuned to see how it’s been incorporated into my Whole30 meal plan!

Slow Cooker Pulled Pork with Paleo BBQ Sauce

Adapted from The Healthy Foodie

INGREDIENTS

• 3 1/2 lbs pork shoulder (I bought 4 lbs and trimmed the fat)
• 1½-2 cups paleo BBQ Sauce(recipe below)
• 4-6 cloves garlic, smashed

INSTRUCTIONS

1. Remove large portions of fat from pork, if desired.  Season generously with salt and pepper and cover it with about 1/3 cup BBQ Sauce (you’ll need about ¼ cup).
2. Put the meat in a resealable plastic bag, close it nice and tight and refrigerate overnight or for at least 6 hours.
3. Place the meat in a slow cooker, add garlic cloves and enough water to half cover the roast.  Cover and cook on low for 8 hours.
4. Drain all but about 1 cup of the liquid (don’t throw it out, hang on to it and use it in soups or sauces).  Using two forks to pull the meat into strands and mix that with the remaining cooking liquid.  Add the rest of the BBQ sauce and mix until well combined.
   
5. Put the lid back on and cook on high for 30 minutes, or until nice and warm.

Makes 6-8 Servings, depending on what you’re serving it with 

Smoky Hot Paleo BBQ Sauce

Adapted from The Healthy Foodie

INGREDIENTS:

• 1 small yellow onion
• 2 cloves garlic, peeled
• 1 6 oz can tomato paste
• 1 14 oz can crushed tomatoes
• ¼ cup date paste
• ½ cup unsweetened applesauce
• 1/4 cup balsamic vinegar
• 1/4 cup apple cider vinegar
• 3 tbsp spicy mustard
• Juice of 1 lime
• 2 tbsp coconut aminos
• 2-3 tbsp fresh grated ginger
• ¼ tsp ground cloves
• ½ tsp ground cinnamon
• 1 tsp smoked paprika
• 3-4 dried chipotle peppers, chopped
• 1 cup water
• ½ tsp all natural liquid smoke

INSTRUCTIONS:

1. Add all the ingredients to your blender or food processor and process until completely reduced to a fine, liquid puree.
2. Transfer that puree to a medium saucepan and bring to a boil.  Lower the heat, partly cover and simmer for 45 to 60 minutes, stirring from time to time, until the sauce is nice and thick and darker in color.
3. Allow to come to room temperature and transfer to an airtight container and refrigerate.  Will keep for 2-3 weeks in the refrigerator.

The original recipe states that this will make about two cups of BBQ sauce, but for me it made more like six!  Hey, not complaining!

Johanna