Paleo BBQ Pulled Pork Sandwich
Savor the smoky, tangy flavors of a Paleo BBQ Pulled Pork Sandwich—a wholesome twist on a beloved classic that's perfect for clean eaters and BBQ lovers alike! Tender, slow-cooked pork shoulder is bathed in a rich, homemade paleo BBQ sauce featuring coconut aminos, apple cider vinegar, and a hint of honey. The star protein is topped with a crisp cabbage and carrot slaw, lightly dressed with lemon juice and olive oil for a refreshing crunch. Whether served on grain-free almond flour buns or nestled in crisp lettuce leaves, this recipe is a gluten-free, dairy-free delight packed with bold flavors. Ideal for meal prep or a crowd-pleasing dinner, this sandwich proves you can indulge in comfort food without compromising on health!
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (or butt)
- 0.5 cup Coconut aminos
- 0.25 cup Apple cider vinegar
- 0.5 cup Tomato paste
- 3 tablespoons Honey
- 1 tablespoon Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 cups Cabbage, shredded
- 1 cup Carrots, shredded
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 4 servings Almond flour buns or lettuce leaves (for serving)
Instructions
Place the pork shoulder in a slow cooker.
In a bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, honey, smoked paprika, garlic powder, onion powder, ground cumin, sea salt, and black pepper.
Pour the sauce over the pork shoulder in the slow cooker, making sure it is well coated.
Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
While the pork is cooking, prepare the slaw by combining the shredded cabbage, shredded carrots, lemon juice, and olive oil in a large bowl. Toss to combine and set aside in the refrigerator until ready to serve.
Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
Return the shredded pork to the slow cooker and mix it in with the remaining sauce.
To serve, place a generous portion of the pulled pork onto almond flour buns or lettuce leaves.
Top with a scoop of cabbage slaw and serve immediately.
Nutrition Facts
Calories |
3890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 5448 mg | 237% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 108.1 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 6090 mg | 130% | |
*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.
