Pulled pork is one of those comforting winter dishes I just love. It’s smoky flavor just makes me want to huddle up by the fire with a steaming bowl of it. And leftovers make a really easy lunch – just put a big scoop into couple of corn tortilla, chop up a little cabbage and grate some cheese, a spoonful of salsa and you have instant tacos!
We use our slow cooker to make it, which means you come home to the most beautiful smell of dinner wafting from your kitchen.
To keep this recipe paleo, serve with some hearty greens – we threw in some cabbage and kale and it was absolutely delicious. Or use it as a filling for tacos or a sandwich, with a side salad (homemade coleslaw is a great option).
- 3-4 lbs pork butt roast or pork belly
- Juice of 1 orange (½ cup)
- 1 Tbsp smoked paprika (buy here)
- 1 tsp chili powder (buy here)
- 2 tsp sea salt (buy here)
- 1 tsp minced garlic
- 1 tsp cumin (buy here)
- 1 tsp black pepper
- 2 tsp oregano (buy here)
- 3 Tbsp tomato paste (buy here)
- 2 Tbsp coconut sugar (buy here)
Combine orange juice, spices, tomato paste and coconut sugar in a large bowl. Mix well. Add the pork roast and coat well with your hands. Put it in the slow cooker and cover with the rest of the spice mixture.
Following your slow-cooker instructions, set it for 6-8 hours (4 hours if using a VitaClay MultiCooker). When it has finished cooking, use your fork to pull apart the meat and stir it with the sauce to coat well. Eat as is, as a filling for tacos or a sandwich, or on a bed of thinly sliced cabbage. Enjoy!
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