Paleo Pulled Pork

Lisa
The Cook
6 Servings
16 Ingredients
2 Comments
A spiced rubbed pork roast is slow cooked with yellow onion in a sweet and tangy marinade leaving you with plenty of this fork tender Paleo Pulled Pork.
6 Servings
16 Ingredients
2 Comments

Ingredients

  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Chili Powder
  • ½ teaspoons Paprika
  • ½ teaspoons Cinnamon
  • 1 teaspoon Sea Salt
  • 2 teaspoons Black Pepper
  • 3 pounds Pork Roast
  • 1 tablespoon Coconut Oil
  • 2 ¼ cups slice Onion, Yellow
  • 5 ¼ tablespoons Ketchup
  • 1 cup Apple Cider Vinegar
  • 1 cup Chicken Broth/Stock
  • ¼ cups Honey
  • ¼ cups juice Lime

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small bowl, combine cumin, onion powder, garlic, chili powder, paprika, cinnamon, sea salt, and pepper.
  2. Season meat liberally with spices, rubbing to coat.
  3. In a large skillet, heat coconut oil over medium heat.
  4. Sear pork loin 3 minutes on each side
  5. Divide pork and onions evenly between indicated number of gallon freezer bags.
  6. In a small bowl, whisk together the ketchup, apple cider vinegar, chicken stock, honey, and lime juice, then pour over pork.
  7. Label and freeze.

Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 6 hours.
  3. Remove pork and shred.
  4. Return to slow cooker and continue to cook for an additional 20 minutes on low.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a small bowl, combine cumin, onion powder, garlic, chili powder, paprika, cinnamon, sea salt, and pepper.
  2. Season meat liberally with spices, rubbing to coat.
  3. In a large skillet, heat coconut oil over medium heat.
  4. Sear pork loin 3 minutes on each side
  5. Transfer pork to slow cooker. Add yellow onion.
  6. In a small bowl, whisk together the ketchup, apple cider vinegar, chicken stock, honey, and lime juice, then pour over pork.
  7. Cook in slow cooker on low for 6 hours.
  8. Remove pork and shred.
  9. Return to slow cooker and continue to cook for an additional 20 minutes on low.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
550
Total Fat
34g
Saturated Fat
13g
Trans Fat
0g
Cholesterol
140mg
Sodium
1210mg
Total Carbohydrates
23g
Fiber
2g
Sugar
16g
Protein
38g
WW Freestyle
17
Diabetic Exchanges: 5 Fat
0 Fruit
0 Milk
1 Other Carb
0 Starch
1 Veg
5 Lean Meat

2 Comments

Join the discussion
  1. It may be obvious to most cooks, but this is a very vinegary pulled pork – too much so for my family. : (
    Maybe I could have worked on the recipe to make it more like the pulled pork we like. Perhaps a note to OAMM support would have helped . . . I have found the support folks quite helpful.

    1. Thanks for the feedback! Yes, if you prefer less vinegar to your pulled pork, you could add a little maple syrup and still be Paleo. If you are not worried about being Paleo, a little brown sugar would be good as well.

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