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Paleo Pulled Pork

Paleo Pulled Pork

Summer is coming and what else describes summer best than a paleo pulled pork recipe. This delicious recipe can be served with a salad, roasted vegetables, in a bun, with grilled veggies or basically in any way your heart desires; with or without a paleo barbecue sauce.

This recipe is definitely a delicious treat that the whole family can enjoy any time of the year, but now is the time to get that pork leg from the store and make this very easy recipe

Rossy is full of ideas and occupies every spare second with exciting hobbies. Her website, www.primalyum.co.uk, was created a few years ago when she discovered that she had a gluten intolerance. Rossy gives one food inspiration with a health conscious twist. She believes that happiness exists within us and being healthy is the first step to a constant smile on our faces. She also loves hiking and yoga, and during the weekends she paints in her studio and creates mini-sculptures using wood, moss and fungus. The rest of the time, Rossy works as a 3D artist in the biggest film studio on the Balkans, situated in the mountain near the capital city of Bulgaria – Sofia. Now, let’s get cooking and try my delicious Pumpkin Doughnut Holes to go with this tasty pork!

Paleo Pulled Pork

Cook/Baker:
Summer is coming and what else describes summer best than a paleo pulled pork recipe. This delicious recipe can be served with a salad, roasted vegetables, in a bun, with grilled veggies or basically in any way your heart desires; with or without a paleo barbecue sauce.

Ingredients

  • Leg of Pork – approx. 3-1/2 - 4 pound
  • 4 tablespoons mild yellow mustard
  • 2 tablespoons cumin
  • 2 tablespoons black pepper
  • 2 tablespoons sea salt
  • 2 tablespoons oregano
  • 2 tablespoons chili powder
  • 1 tablespoon cayenne pepper
  • 2 cups pure apple juice

Instructions

  1. Mix all the dry spices and herbs together in a bowl.
  2. Rub the pork joint all over with the mustard.
  3. Next rub the pork with the spice mix.
  4. Cover with plastic wrap and refrigerate for about 12 hours.
  5. Place in a deep oven-proof dish that you can either close with a lid or cover well with foil.
  6. Pour the apple juice over the meat and place in the oven heated to 140C, 275F, or gas mark 1 for about 6 hours.
  7. From time to time baste the meat with its own juices.
  8. Once cooked, remove from the oven and pour the juices in a separate bowl. You can use this for gravy or add it to other sauces.
  9. Take a fork and pull the meat while still hot. It should be very easy.
  10. Enjoy!

From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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