BBQ Pulled Pork with Tangy Carolina Sauce from The Healing Kitchen

bbq pulled pork paleo

 

I shared this recipe for AIP-friendly BBQ Pulled Pork with Tangy Carolina Sauce back in 2015, but it was seriously buried in a long post about The Healing Kitchen! It’s so delicious and perfect for your nightshade-free summer BBQ I wanted to bring it to the forefront.

 

If you haven’t picked up a copy of my cookbook, it’s full of 175+ Paleo/AIP recipes that are family and budget-friendly. I wanted you to be able to bring a lot of your comforting favorites along your healing journey. It’s a perfect cookbook for those starting out on AIP or those a little bit bored with their same old recipes.

 

Some of my other favorites I’ve shared here including Pesto Chicken Pizza, Toasted Coconut Cream Pops, Coconut-Crusted Chicken Tenders with Pineapple Dipping Sauce + Red Sangria.

 

 

 

 

You can still find The Healing Kitchen in book stores and on Amazon for the best price (usually about 40% off!) I’ve had a lot of friends and family members buy the book for their loved ones, clients and peers who struggle with autoimmunity and changing their diet.

As always, tag me on Instagram when you make a dish from THK and use the hashtag #thehealingkitchen so I can share your meals too!

 

 

1 review

BBQ Pulled Pork with Tangy Carolina BBQ Sauce

Preparation 00:10 2017-11-19T00:10:00+00:00 Cook Time 01:40 2017-11-19T01:40:00+00:00 Serves 8 to 10     adjust servings


Ingredients

  • 3 pounds boneless pork shoulder, such as Boston butt
  • 4 cloves garlic, peeled
  • 1 tablespoon coconut sugar or maple sugar
  • 1 teaspoon ginger powder
  • 1 teaspoon smoked fine sea salt or fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup beef, pork or chicken broth
  • 1 cup thinly sliced yellow onions
  • 3 slices bacon
  • 3/4 cup Tangy Carolina BBQ Sauce (recipe in notes)

Instructions

PRESSURE COOKER INSTRUCTIONS

1. Slice 4 slits in the top of the meat and stuff a garlic clove in each slit. Rub the entire surface of the meat with the sugar, ginger, salt, and cinnamon. Put the broth and onions in the pressure cooker insert, then lay the meat on top of the onions. Lay the bacon slices on top of the meat.
2. Seal the lid and set the pressure cooker’s manual timer for 90 minutes. When the timer goes off, release the pressure. If the meat does not shred easily with two forks, use a knife to cut the roast into large chunks and return them to the pressure cooker for an additional 15 minutes of cooking.
3. Transfer the meat to a cutting board. Drain the liquid from the cooking pot, but reserve the onions. Shred the pork and bacon by pulling two forks in opposite directions to pull the meat apart. Transfer the meat back to the pot with the onions and stir in the BBQ sauce, tasting and adding more sauce or salt as desired.


SLOW COOKER INSTRUCTIONS

1. Slice 4 slits in the top of the meat and stuff a garlic clove in each slit. Rub the entire surface of the meat with the sugar, ginger, salt, and cinnamon. Put the broth and onions in the slow cooker insert, then lay the meat on top of the onions. Lay the bacon slices on top of the meat.
2. Cook on high for 1 hour, then on low for 6 to 7 hours, until the pork can be easily shredded with two forks.
3. Transfer the meat to a cutting board. Drain the liquid from the cooking pot, but reserve the onions. Shred the pork and bacon by pulling two forks in opposite directions to pull the meat apart. Transfer the meat back to the pot with the onions and stir in the BBQ sauce, tasting and adding more sauce or salt as desired.

Recipe Notes

TANGY CAROLINA BBQ SAUCE
Makes 2 cups | Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes

1 cup sweet potato puree (see Tip)
¾ cup apple cider vinegar
3 tablespoons bacon fat
2 tablespoons blackstrap molasses
1 teaspoon fish sauce
1 teaspoon fine sea salt
1 teaspoon ginger powder
½ teaspoon onion powder
¼ teaspoon garlic powder

Tip: Buy canned sweet potato puree for quick preparation.

Whisk together all the ingredients in a small saucepan over medium heat. Bring to a low boil and whisk continuously while maintaining a low boil for 2 to 3 minutes, until slightly thickened. This sauce is thinner than traditional BBQ sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>