One word: Barbeque. It looks weird when you spell it out like that, no? Okay.
Not just BBQ but easy, paleo, slow cooker BBQ! I guess that’s five words. Plus there’s no honey or sugar in the recipe, making a perfect tangy BBQ pulled pork! Tangy is just how I like my BBQ sauce.
Healthy, simple, allergy-friendly, low sugar … Am I missing anything here? Probably not words you usually use to describe a BBQ pulled pork recipe. Now think of how you would usually describe BBQ: meaty, tangy, satisfying, aromatic, finger-lickin-good, WOW. I think all of those words can appropriately describe people’s love of a good BBQ pulled pork dinner AND they apply to this healthy pulled pork recipe too.
I’m going to be honest, and people may hate me a little for it. I actually have never liked BBQ that much. I don’t like a sweet sauce and I really don’t like an intense smoky flavor. I hope you didn’t just close my blog, intent on never returning.
It sounds like some sort of blasphemy BUT it’s true. I’ve tried to like a smoky rack of ribs slathered in a sweet barbeque sauce many of times, but I just don’t enjoy the flavor. But slow cooked pulled pork tossed with a tangy BBQ sauce? That I have always loved.
This is my paleo recreation of that recipe I love, and it is so incredibly simple. You don’t have to put any time or effort into having an amazing dinner. All you have to do is toss all the ingredients into your slow cooker, and let the recipe make your house smell like a tangy BBQ pork goodness.
You can serve this pulled pork anyway you like- on a gluten free sandwich, salad, or stuffed inside a sweet potato or avocado. Your dinner will leave you licking your fingers, and surprised that a BBQ pulled pork so good can be so healthy at the same time.
- 3 Pound center cut pork loin roast
- ½ Yellow onion (diced)
- ½ Cup white wine vinegar
- ½ Cup orange juice
- 6 Ounces tomato paste
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Teaspoon fish sauce
- 2 Teaspoons chili powder
- 1 Teaspoon sea salt
- 1 Teaspoon garlic powder
- ½ Teaspoon all spice
- ½ Teaspoon paprika
- ¼ Teaspoon black pepper
- ¼ Teaspoon cayenne pepper
- 1 Bay leaf
- Place the pork loin roast in the slow cooker.
- Top with all the remaining ingredients and cook on low for 8-10 hours.
- Once cooked, transfer the pork from the slow cooker to a separate plate or bowl. Shred between two forks.
- Remove the bay leaf from the sauce. Place the shredded pork back into the slow cooker with the sauce and stir to coat the pork.
- Serve and enjoy!