March 24, 2017

My Favorite Pulled Pork

This is my favorite recipe for pulled pork because it’s super flavorful, low in sugar and easy to make.  Most pulled pork recipes rely on store bought barbecue sauce for all the flavor, which is packed with sugar (usually high fructose corn syrup) and other nasty additives. This recipe gets its flavor from a home made spice rub. I make the rub in a pretty large batch so I have it on hand. Good cuts to use for this recipe are pork shoulder, butt or picnic roast. This recipe does require a longer cooking time, so you will need yo get it going in the morning, or let it cook overnight.

I like to pair this with a sweeter side, like sweet potato to compliment the savory kick of the pork. Broccoli or dark leafy greens   (I like sautéd bok choy or swiss chard, best) are always a good addition.

I have been using a fat separator like this one (I have a glass version though) for the juice at the end of cooking. I like it alot and have found it pretty handy for other things. I used to just ladle off the fat from the top of the liquid, and chuck it. It’s not even a must, but I don’t like it to be so oily.

This recipe was adapted from George Bryant’s Civilized Caveman Blog

Pulled Pork 


  • 4 pound pork shoulder, picnic roast or pork butt
  • 4 Tbsp smoked paprika
  • 3 tsp salt
  • 2 Tbsp chilli powder
  • 2 Tbsp cumin
  • 1 Tbsp black pepper
  • 1 Tbsp oregano
  • 1-2 tsp cayenne pepper
  • 1/4 cup apple cider vinegar
  • 4 Tbsp coconut sugar


  1. Mix all the dry spices together, except the sugar
  2. Put your roast in the crockpot
  3. Cover all sides generously with the spice mix and give it a rub. Depending on the size of the roast, I may not need all the spice mix. You can’t go too wrong. Just be generous with it. There will be some extra at the bottom of the pot, which is fine.
  4. Pour in the apple cider vinegar towards the bottom on the pot
  5. Pour the sugar on top of the roast. You can use less, if desired. This makes 8 servings, so the sugar content is quite low already
  6. Cook on high for 8-10 hours. You will know it’s done when it pulls apart easily with two forks
  7. Take the meat out of the juice and set aside
  8. Pour the juice into the fat separator, or tip the pot and ladle off the fat as best you can. Toss the oil in the trash
  9. Put the meat back in and shred it up
  10. Enjoy with a hefty portion of awesome veggie sides!

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