Paleo BBQ Pork Belly
Indulge in the mouthwatering delight of this Paleo BBQ Pork Belly, a heavenly combination of crispy skin, tender meat, and a perfectly balanced homemade barbecue sauce. This paleo-friendly recipe highlights the rich flavors of smoked paprika, garlic, and coconut sugar, while eschewing processed ingredients in favor of clean, wholesome alternatives. Slow-roasted to juicy perfection and finished with a caramelized, golden crust, the pork belly is generously basted with a tangy-sweet apple cider vinegar and honey BBQ glaze. Perfect for gatherings or a luxurious weeknight meal, this recipe is a showstopper that caters to paleo lifestyles without compromising flavor. Garnish with the warming BBQ sauce for an unforgettable dish that’s as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Sea salt
- 2 tablespoons Coconut sugar
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 0.25 cup Water
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, and salt.
Score the pork belly skin with a sharp knife, making a crisscross pattern. Be careful not to cut too deep into the meat.
Rub the spice mixture thoroughly over the pork belly, ensuring even coverage.
Place the pork belly in a roasting pan, skin side up.
In a saucepan over medium heat, combine coconut sugar, apple cider vinegar, tomato paste, olive oil, honey, and water.
Bring the BBQ sauce mixture to a simmer, stirring constantly until well combined, then remove from heat.
Pour half of the BBQ sauce over the pork belly, ensuring it is well coated. Reserve the other half for later.
Cover the roasting pan with foil and place it in the preheated oven.
Roast the pork belly for about 3 hours, basting occasionally with the rendered juices.
Remove the foil, increase the oven temperature to 400°F (200°C), and roast for another 30-45 minutes to crisp the skin.
Once crispy and tender, remove the pork belly from the oven, and let it rest for about 10 minutes.
While the pork belly is resting, heat the reserved BBQ sauce in a saucepan until warm.
Slice the pork belly into desired pieces and serve warm with the reserved BBQ sauce.
Nutrition Facts
Calories |
5193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.0 g | 654% | |
| Saturated Fat | 179.7 g | 898% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 48.1 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1905 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
