Pork of the Gods Paleopot Com Smokey Pulled Pork
Transform your meal into a divine experience with the "Pork of the Gods Paleopot Com Smokey Pulled Pork" recipe. This slow-cooked masterpiece showcases a perfectly seasoned pork shoulder coated in a smoky, savory dry rub featuring smoked paprika, garlic, and a touch of optional cayenne for heat. Infused with apple cider vinegar and liquid smoke, this dish delivers tender, melt-in-your-mouth pork that's packed with deep, bold flavors. Perfect for paleo enthusiasts or BBQ lovers, this versatile dish can be served on fluffy buns with a drizzle of BBQ sauce or enjoyed on its own alongside classic sides like coleslaw or roasted veggies. With its straightforward preparation and heavenly taste, this recipe is a must-try for anyone seeking a show-stopping, smoky pulled pork experience.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 2 tablespoons Smoked paprika
- 2 tablespoons Dark brown sugar
- 1.5 tablespoons Kosher salt
- 1 tablespoon Black pepper (freshly ground)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 0.5 teaspoon Cayenne pepper (optional for heat)
- 2 teaspoons Liquid smoke
- 0.5 cup Apple cider vinegar
- 1 cup Chicken stock or water
- 1 cup BBQ sauce (your choice, optional for serving)
- 8 pieces Hamburger buns or sliders (optional for serving)
Instructions
In a small bowl, mix together the smoked paprika, dark brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). This will be your dry rub.
Pat dry the pork shoulder with paper towels and generously coat the pork all over with the dry rub, pressing it into the meat to adhere.
If time permits, wrap the seasoned pork in plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat.
Preheat your oven to 300°F (150°C) if using a conventional method, or prepare your paleopot for slow-cooking.
Place the pork shoulder into the paleopot or Dutch oven. Add the apple cider vinegar, chicken stock, and liquid smoke to the bottom of the pot, making sure the liquid surrounds the pork without washing off the dry rub.
Cover the pot tightly with a lid and cook for 6-8 hours, or until the pork is tender and easily shreds with a fork.
Carefully remove the cooked pork from the pot and place it on a large cutting board or tray. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat or bone.
Skim off any fat from the cooking juices in the pot if desired. Optionally, return the shredded pork to the pot and mix it with the juices for extra flavor.
If serving with BBQ sauce, warm the sauce and drizzle it over the pulled pork, mixing well.
Serve the Smokey Pulled Pork on hamburger buns, sliders, or as a standalone dish with your choice of sides like coleslaw or roasted vegetables.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 19.9 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 904 mg | 19% | |
*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.
