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Ancho Chile Pulled Pork Barbecue

paleo pulled pork and coleslaw

Pulled Pork Barbecue with Ancho Chile

Ingredients

Pork

Paleo Carolina Barbecue Sauce

Instructions

  1. Mix the ancho chile powder, sea salt, paprika, onion powder, dry mustard and cayenne pepper in a small bowl.
  2. Rinse the pork and pat dry with a paper towel.Rub the entire pork with the spices.  Place the seasoned pork shoulder in a large crockpot and add 1/4 cup water. Cook on high for AT LEAST six hours or on low for up to 9 hours. (The longer time will make it easier to shred)

Carolina Pulled Pork Barbecue Sauce

  1. When the pork is done, drain the liquid into a large-bottomed pan, skim off some of the fat and simmer until reduced by about half. Add the vinegar, mustard, tomato paste, garlic, salt, cayenne and black pepper into the saucepan.  Heat at medium, and simmer and stir for 10 minutes.
  2. Once the pork has cooled off a bit you should remove any bones and as much of the large pieces of fat as reasonably possible.  Using two forks, “pull” the pork until it is nicely shredded but not destroyed into mush.
  3. Pour half of the prepared barbecue sauce over the pork and stir until well coated. Serve the pulled pork with a side of the remaining sauce. I also recommend serving the pork with some sort of coleslaw.  When my garden is in full swing I shred cabbage, carrots, onions and raw beets and toss with an oil and vinegar dressing. (Recipe for Beet and Cabbage Coleslaw or Spicy Cilantro Lime Slaw)