Paleo Slow-Cooker Pulled Pork Recipe

Paleo Pulled Pork Recipe

Having grown up in North Carolina, I have a huge respect and sense of reverence for pulled pork. My family ate pulled pork almost every week at the same barbeque dive for nearly 20 years. The restaurant was kind of like a shrine to the way true North Carolina barbeque was prepared. Now that I live almost 400 miles away from my hometown barbeque dive, I must fend for myself and this slow cooker version of pulled pork fills the void for me. The pork is so tender and moist. It literally falls apart when you shred it. I coat it in a tomato-based sauce that delivers just the right amount of savory goodness, with no refined sugar.

Servings: 8

Prep Time: 10 minutes

Inactive Prep Time: 1 hour

Cook Time: 6 hours


Dry Rub

  • 2 T garlic powder
  • 2 T onion powder
  • 2 T ground cumin
  • 2 T ground coriander
  • 2 T oregano, dried
  • 2 T salt
  • 1 T pepper

Other Ingredients

  • 5–7 lb pork roast, preferably shoulder or Boston butt
  • 8 oz jar salsa
  • 1 large yellow or white onion, cut into eighths
  • 4 celery stalks, chopped
  • 2 bay leaves


  • 1 T extra virgin olive oil
  • 3 cloves garlic, finely minced
  • ½ yellow onion, finely minced
  • 2 T chili powder
  • 1 t salt
  • 1 (6 oz) can tomato paste
  • 2 T Dijon mustard
  • 2 T apple cider vinegar
  • ¼ c honey
  • 2 T molasses
  • 1 c chicken stock


Mix the rub ingredients in a small bowl, pat onto the pork. Cover and refrigerate at least 1 hour, up to overnight.

In a slow cooker add salsa, coarsely chopped onion, celery, and bay leaves. Place the pork on top. Set the slow cooker to low and cook for about 6 hours. Roast until pork is falling apart or an instant-read thermometer stuck into the thickest part of the pork registers 170° F.

When the pork is done, remove from the slow cooker and place on a large platter. Allow the meat to rest for 10–15 minutes.

While the pork is resting, make the sauce by heating oil in a medium sauce pan over medium-high heat. Add the garlic and onion and cook until translucent, 3–4 minutes. Reduce the heat, stir in the chili powder and salt, cook for 1 minute to combine. Then add tomato paste, Dijon mustard, apple cider vinegar, honey, and molasses. Stir for 1 minute. Then add chicken stock. Gently simmer the sauce until thick and richly flavored, 10–12 minutes. Add salt and pepper to taste.

While the pork is still warm, you want to pull the meat. I prefer to use my hands, but you can also use two forks. Hold one fork securely to steady the meat, and use the other fork to pull shreds of meat off the roast. Combine the pork and the sauce. Toss to coat. Serve pulled pork platter-style (sans bun).



  1. Does the capital ‘T’ refer to tablespoon or teaspoon? Thank you!

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