Paleo Crockpot BBQ Pulled Pork

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.

We served on large Romaine lettuce leaves and topped with purple onion and avocado slices.  YUM!

 

 

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!

Paleo Banana Nut Bread

 

 

 

 

Ingredients:

• 4 extremely ripe bananas (mine were almost all brown)
• 4 duck eggs (trust me, they make a difference)
• 1/2 cup almond butter
• 4 tablespoons melted grass-fed butter, plus one teaspoon to grease pan (I used KerryGold)
• 2 teaspoons Madagascar vanilla
• 2 teaspoons local honey
• 2 teaspoons maple syrup
• 3/4 cup coconut flour
• 2 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of Pink Himalayan salt
• 1 box of organic raisins
• 1/2 cup of cupped pecans

Directions:

Preheat your oven to 350 degrees. Combine all wet ingredients: bananas, duck eggs, nut butter, melted grass-fed butter vanilla, honey, and maple syrup in a bowl and mix well with whisk or fork.  (Note: Small chunks of banana in the mix works well).  Next, whisk in dry/powdered ingredients: coconut flour, cinnamon, baking soda, baking powder, and Pink Himalayan salt. Once well mixed, stir in raisins and pecans.  Pour into a greased 9×5 loaf pan and spread evenly.  Bake for 50 mins.-1 hour (ovens will vary).  Remove from pan and cool.  Slice and serve.  My family loves to drizzle each slice with a little maple syrup and eat hot.

3.2.2029

Slices store well in Ziplock and taste great when reheated.