Ingredients
Scale
- Pulled Pork
- 3–4lbs Boneless Pork Shoulder
- 1–1/2 tsp. Salt
- 1 tsp. Smoked Paprika
- 1 tsp. Chipotle Powder
- 1 yellow onion, chopped
- 1/2 cup pineapple chunks
- 4 bacon slices Whole 30 Approved Brand
- BBQ Sauce
- 1 Tbsp. Ghee
- 5 Garlic Cloves, chopped
- 1– 14.5 ounce can diced tomatoes
- 1/2 cup pineapple chunks
- 1/2 cup pineapple juice (reserved from chunks)
- 1–6 oz. can tomato paste
- 2 Tbsp. Coconut Aminos
- 2 Tbsp. Dijon Mustard
- 1 Tbsp. Apple Cider Vinegar
- 1 Tbsp. Fish Sauce
- Spice Mixture:
- 1 tsp. Garlic Powder
- 1 tsp. Chipotle Powder
- 1 tsp. Smoked Paprika
- 1/2 tsp. Salt
- 1/2 tsp. Onion Powder
- 1/4 tsp. Black Pepper, ground
- 1/4 tsp. Cinnamon, ground
Instructions
Pulled Pork:
- Combine Salt, Paprika, and Chipotle Powder.
- Rub spices on Pork Shoulder making sure to cover all surfaces.
- If time allows, wrap pork shoulder in plastic wrap and place in refrigerator for at least 1 hour. (Ok to omit this step)
- Line Slow Cooker with bacon strips.
- Place pork shoulder with pineapple and chopped onion in slow cooker, on top of bacon strips.
- Set slow cooker to low and cook for 6-8 hours.
- Once pork is cooked through, remove from crockpot and discard liquid.
- Shred pork with 2 forks and place back in crock pot with bacon, pineapple and onions.
- Add about 1-2 cups of BBQ sauce and mix well.
- Turn crock pot to warm and serve!
BBQ Sauce:
- Melt ghee in large saucepan over medium heat.
- Add garlic cloves and sauté for ~3-4 minutes until slightly golden.
- Add the remaining ingredients and mix well to a simmer.
- Using an immersion blender, blend ingredients until smooth.
- Lower heat and simmer on low for 20 minutes, stirring occasionally.