Smoked Paprika Pulled Pork Recipe
We raise our animals low and slow – on fresh pasture eating their natural diet. With no high calorie foods it takes our animals much longer to fatten up. But we believe the better lives these animals have, and the tastier more nutrient dense meat it produces is well worth the wait.Low and slow is also the best way to cook our meat – maximising its rich flavour and bioavailability of the goodness within.This is one of our favourite recipes for slow cooked organic pork shoulder with smoked paprika dry rub and crackling.
Equipment
- Slow Cooker
Ingredients
Dry Rub
- 3 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Dry Mustard
- 3 tsp Sea Salt
Spicy Sauce
- 1½ cups Apple Cider Vinegar
- ½ cup
Homemade Paleo Ketchup - 1 cup Dijon Mustard
- 2 cloves Garlic (minced)
- 1 tsp Cayenne Pepper
- 1 tsp Sea Salt
- ½ tsp Black Pepper (freshly ground)
- ⅓ cup Finely chopped dates and prunes (optional for sweetness)
Instructions
Pulled Pork
- 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 fridge to marinade. (Ideally the pork should marinade overnight, but if you don't have time you can marinade at room temperature for 1-2 hours).
- Place in a slow cooker fat side up and cook on low for approx. 6-7 hours.
- Once ready remove from slow cooker and pull apart with two forks for pulled pork consistency and add spicy sauce.
Pork Crackling
- 45 mins before the pulled pork has finished cooking remove the skin, salt and place on a roasting tray rind side up in a preheated oven (Gas Mark 190oC) for approx. 30-40 mins until it has started to harden and crackle.
- Remove from oven and break into bite size pieces and serve with pulled pork.
Spicy Sauce
- While the pork is cooking, prepare the sauce by combining together the apple cider vinegar, ketchup, mustard, garlic, cayenne pepper, salt and pepper, dates in a saucepan.
- Gently bring to a simmer, stirring occasionally, for approx 10 minutes.
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