This is one of my favorite recipes and it’s in heavy rotation in my house.  I wanted to “paleofy” one of my favorite meals – BBQ pulled pork.  I have yet to find a paleo BBQ sauce in my grocery stores and don’t ever think to make my own sauce.  This pork has great flavor on its own and I don’t miss the sauce.

1 boneless pork shoulder or roast (I usually use a 2 1/2 pound roast)
1 sweet onion, peeled and sliced into large wedges
4-5 garlic cloves, peeled
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon chipotle pepper flakes
1/2 teaspoon ground coriander

  1. Add half the sliced onions to the bottom of the slow cooker.
  2. Mix all of the spices together (you can adjust the measurements to taste).
  3. Dry the pork with paper towel, cut a few slits in the top to insert the garlic cloves, and rub the dry rub all over the pork.
  4. Add pork on top of the sliced onions and cover with the rest of the onion slices.
  5. Cover and cook until the pork is fork tender, usually 6 to 8 hours on high or 8 to 10 hours on low.
  6. Remove the pork from the slow cooker and shred with two forks (removing any remaining fat).

I don’t use any liquid in this recipe and the pork remains tender.  Sometimes I’ll mix in 1/2 a jar of salsa verde (be sure to check the label for sugar and other additives) to the shredded pork for a saucier version.