Pork of the Gods (PaleoPot.com Smokey Pulled Pork)

Made This Recipe? Add Your Photo

Total Time
10hrs 10mins
Prep 10 mins
Cook 10 hrs

This has become my family's FAVORITE pulled pork recipe. Posting here to make it easy for me. For the original posting visit http://paleopot.com/2013/01/paleo-smoky-pulled-pork/. We don't usually bother with the garlic, onion, or rest in the fridge overnight (out of laziness)--we literally rinse, drop in the crockpot, sprinkle liberally with seasoning, set and forget. Yield is approximate; cook time is 8-10 hours.

Ingredients Nutrition

Directions

  1. Peel your garlic and cut each clove in half. Using a thin knife poke holes into your pork shoulder and then press your garlic inches PaleoPot.com likes to stick a few pieces under the fat cap as well.
  2. Mix your dry rub ingredients well in a bowl or large plastic bag.
  3. Coat your pork shoulder with your dry rub as evenly as possible. Allow your spice coated pork shoulder to sit in the fridge overnight if possible. This step is not necessary, yet I find that this marination time helps the meat pull some of the spice in better. You can either use a large resealable bag or plastic wrap.
  4. Slice your onions into thick slices and line your slow cooker with them. Place your pork shoulder on top of the onions with the fat cap facing upwards.
  5. Set your slow cooker to low for 8 to 10 hours. Your meat is done when it easily pulls apart with a single fork.
  6. Remove your fat cap and bone from the meat. Now simply use a pair of forks to shred your tender meat into pulled pork goodness.
  7. PaleoPot.com makes suggestions for leftovers that include adding to salads or stirfrys, wrapping with lettuce for a grain-free taco, using in a breakfast scramble or omelet, on cucumber sliders, etc. I can eat my weight in it just by itself it's so yummy!
Most Helpful

5 5

Absolutely wonderful! Because it's prepared in the crockpot, it is easy prep. The flavor is amazing. It makes a lot and I like to package it in ziploc baggies and put them in the freezer to pull out for quick dinners at a later date. Everyone I've served this to asks for the recipe.