Sweet, tangy barbecue pork is easy to make in the slow cooker. You simply place the pork into the pot and leave it to cook for most of the day. The kitchen will slowly start to smell amazing. Once you get home from work, it can be shredded and mixed with barbecue sauce for dinner. As an added bonus, there will likely be a lot of tasty leftovers.
Scrummy Barbecue Pork
- 3 lbs Pork shoulder
- 1 White onion (medium, diced)
For the spice rub
- 2 tbsp Chili powder
- 1 1/2 tsp Salt
- 1 tsp Onion powder
- 1 tsp Cumin
- 1 tsp Oregano (dried)
- 1/2 tsp Coriander
- 1/2 tsp Freshly ground pepper
- 1/4 tsp Cayenne
- 2 cups Paleo barbecue sauce (divided)
Add the onion into the Crock-Pot. Combine the ingredients for the spice rub in a small bowl. Pat the pork shoulder dry with a paper towel. Rub the spice mixture into the pork and set into the Crock-Pot. Drizzle with 1 cup of the barbecue sauce. Cover and cook on low heat for 7-8 hours.
Remove the pork from the Crock-Pot and shred. Strain any of the liquid remaining in the slow cooker through a fine mesh strainer or cheesecloth. Place the pork back into the empty Crock-Pot, along with the remaining cup of barbecue sauce. Pour in 1/4-1/2 cup of the strained liquid and stir. Cook on low for an additional 30 minutes. Serve warm.
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