- 2 tablespoons ancho chile powder
- 2 tablespoons course sea salt
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon dry mustard
- 1 teaspoon cayenne pepper
Pork
- 1 (7-9 pound) pork roast, either shoulder or butt
- 1/4 cup water
Paleo Carolina Barbecue Sauce
- 1 1/2 cups apple cider vinegar
- 1 cup yellow mustard
- 6 ounce can tomato paste
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- Liquid from the cooked pork