Thursday, April 21, 2011

Paleo Pulled Pork and a feast fit for a king!

This Tuesday I loaded up my Crock Pot with a big ole' pig shoulder, set it, and forgot it! When I got home 9 hours later my kitchen smelled delicious, and my poor pup was salivating. This meal is easy to make, and although may take some time in the beginning, it'll make you enough to eat all week! I left the pork on warm in the pot, and got started on my sauce and breads! (I know the paleo strict turn their noses up at paleo baking, but I love the challenge, and often the results!) I made two loaves of bread because I was unsure of the recipes and ingredients and didn't want to be left without a nice chunk of bread to dip in the yummy BBQ sauce that was I cooking! After the sauce was simmering on the stove and the bread loaves were in the oven, I started on the Paleo Mayo and Paleo Slaw. Once all pieces were ready, the meal was a snap to throw together, very filling, super comforting for a nice cool spring night (I can't wait to break it out again when the temperatures heat up), and has only gotten better each day since!!

 Crock Pot Pulled Pork


• Pork Shoulder with skin
• 3-6 Carrots, quartered
• 1-3 Onions, quartered
• 1 cup Water


1. Layer carrots and onions at bottom of crock pot (I got my Crock Pot at my bridal shower and it's been a god send--- just takes a little bit of planning!)
2. Pour water on top of vegetables
3. Place pork shoulder on top of vegetables
4. Set Crock Pot on low setting for 8-10 hours
5. At end of time, remove shoulder (save that broth for soup or sauces!!) and discard of skin, bones and any trim-able fat
6. Shred meat and serve

Barbecue Sauce
Makes about 1 quart of sauce


• 12oz organic tomato paste
• 2 cups of beef stock (without salt)
• 8 garlic cloves
• 1organic onion
• 4 tablespoons dijon mustard
• 4 tablespoons apple cider vinegar
• 2 tablespoon olive oil
• 2 teaspoon sea salt
• 4 tablespoons chili powder
• 1-2 shots bourbon (optional)
• 1 tsp raw organic honey (optional)


1. Throw onion and garlic in blender or food processor (or FINELY chop)
2. Combine all ingredients in a sauce pan
3. Bring sauce to slow boil on stove with a low setting.
4. Cover and turn heat down to very low setting, let sauce simmer. Stir frequently, let simmer for 30-60min (the longer it simmers the better the flavor)
5. Serve immediately or let cool and store in refrigerator

Arrowroot Bread


• 2 cups almond flour
• 2 cup arrowroot
• 1/2 tsp sea salt
• 2 eggs
• 1Tbsp raw honey (optional)
• 1/3 cup almond milk
• Coconut oil or olive oil for pan
• Optional: apple and cinnamon


1. Oil bread pan and preheat oven to 350°
2. Mix flour, arrowroot, and salt.
3. Add wet ingredients to flour mixture
4. Lightly coat top of loaf before baking
5. Bake for 30 minutes or until a toothpick comes out clean

This recipe can be adapted as an herb bread by adding fresh or dried herbs, onion etc. It can also be adapted as a sweet bread by adding such ingredients as banana, cinnamon etc. The loaf is dense!!

Coconut Flour Paleo Bread


• 1 cup coconut flour
• 1/4 cup coconut milk
• 1/2 cup coconut oil
• 6 eggs, beaten
• 1/2 teaspoon salt (optional)
• 2 tablespoons honey (optional)


1. Preheat the oven to 350°
2. Mix all ingredients together
3. Bake for 55 minutes or until a toothpick comes out clean

Paleo Mayo


• 1 large egg
• 1 tsp organic dijon mustard
• 1/3 tsp sea salt
• 1 tbsp apple cider vinegar
• 1 cup coconut oil or light olive oil


1. Mix the egg, mustard, salt and vinegar using hand blender (I use a whisk)
2. Then slowly add oil as you continue to mix. Refrigerate and enjoy!

Paleo Slaw

• 1 small organic head of cabbage (green and/or purple)
• ½ small organic onion, chopped
• 3-4 organic carrots, shredded (I use a potato peeler)
• 3/4 cup NJ Paleo Girl Mayo
• 1 tsp fresh ground black pepper
• 2 tbsp lime juice (Nellie & Joe's Key Lime Juice is my absolute favorite, I put it in everything I drink and on everything I eat!)
• 1 tsp sea salt


1. Mix cabbage, carrots, and onion in bowl
2. In another bowl mix mayo, salt, pepper, and lime juice
3. Combine the liquid into the vegetables slowly and evenly
4. Refrigerate 1hr-3days and Enjoy!


  1. I'm definitely going to try your BBQ sauce! thanks for sharing on Chowstalker!

  2. looks great! just curious, which bread did you end up liking best?

  3. Kell- I used honey in the arrowroot bread, so it was more of a sweet bread, and the coconut bread was lighter, more- bread like IMO. I would make both again, and vary the recipe, try adding herbs to the arrowroot and skipping the honey, and adding sweetness to the coconut bread (maybe even some coconut flakes!) So overall I liked both, but in this situation preferred the Coconut Bread!