This was a great Paleo find. I used the spicy ketchup from an earlier posted recipe to avoid a lot of sugars. This is a great low and slow recipe that could probably be adjusted to a slow-cooker method.
- 1 pork shoulder or butt roast, about 5-6 lbs.
- 3 T. smoked paprika
- 1 T. garlic powder
- 1 T. dry mustard
- 3 T. sea salt
- 1 1/2 c. apple cider vinegar
- 1/2 c. homemade ketchup
- 1 c. Dijon or homemade mustard
- 2 garlic cloves, minced
- 1 t. cayenne pepper
- 1 t. sea salt
- 1/2 t. freshly ground pepper
Prepare the dry rub by combining the paprika, garlic powder, dry mustard and sea salt in a bowl.
Rub the pork roast all over with the spice rub and place in the refrigerator for the flavors to penetrate the meat for a minimum of and hour but up to overnight. If marinating for only 1-2 hours, leave the roast at room temperature to marinate.
Preheat the oven to 300 degrees.
Place the marinated pork shoulder or butt roast in the oven in a baking pan for 6 hours, until the meat is falling apart, and fork tender.
While the pork is cooking, prepare the sauce by combining the apple cider vinegar, ketchup, mustard, garlic, cayenne pepper, salt and pepper in a saucepan.
Gently bring to a simmer, stirring occasionally and simmer for about 10 minutes.
When the pork is ready, remove it from the oven and let it rest for 10 minutes.
Pull the meat apart from the roast with two forks and place meat shreds into a bowl.
Combine with the spicy sauce with the pulled pork and serve with vegetables or salad.