One of Diana’s favorite meaty treats is pulled pork. Not surprisingly, typical recipes for it (and for nearly all BBQ-related food!) is not SCD legal, thanks to things like brown sugar, molasses, Worcestershire sauce and other fun stuff that we choose not to eat. This is an SCD-Legal version that we came up with. If you give it a try, I’d love to hear how it turns out for you. I’d especially like to hear about any variations you make on it!
SCD Legal Pulled Pork in the Crock Pot
- 1 boneless pork shoulder roast, about 4 lbs.
- 2 onions, sliced into half-rounds
- 1 batch SCD-Legal Ketchup
- 1/2 cup stock (chicken or beef)
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1 tsp Tabasco (adjust to taste)
- 1/2 tsp kosher salt
Like all good BBQ, you’ll also need a rub for the pork. For that, you’ll need:
- 4 Tblsp Paprika (smoked, if you can get it…. Penzy’s has a really nice one)
- 2 Tblsp Cumin
- 2 Tblsp Chili Powder (see note below!)
- 1 Tblsp ground Black Pepper
- 1 tsp Cinnamon
- 1 tsp Cayenne
- 1 Tblsp Salt
- 2 Tblsp Honey
Combine all the rub ingredients. Rub into all surfaces of the pork roast (leave the roast tied!). Wrap the roast in plastic wrap and allow to rest in the fridge for a few hours or overnight. While it’s resting, it’s a good time to make the ketchup.
In large pan, sear roast on all sides over medium high heat, 2-3 mins per side. Place in crock pot. Add onions to pan and carmelize, 15 minutes. Add garlic, sauté for 1-2 mins. Deglaze pan with stock and vinegar, being sure to scrape all the goodness off the bottom of the pan, and bring to a boil. Add to crock pot. Add remaining ingredients and cover. Cook 6-8 hours on low, until pork falls apart.
Now, here’s where the magic happens. Carefully lift the roast out of the pot, leaving as many onions and as much sauce in the pot as possible. If you have a hand blender, use it to puree all the onions. This give the sauce a rich, velvety texture. If you don’t have a hand blender, GET ONE! It’s such a useful tool! But until you do, you can dump all the sauce into a blender or food processor and puree, then return to the pot. Remove the ties from the roast and pull the meat apart with two forks (be ready…. this could be messy!). Return the meat to the pot and stir to combine with the sauce. Voila! BBQ deliciousness with none of the outside inconvenience or particulate air pollution!
Important note on chili powder and SCD legality! As pointed out by fellow blogger, Paul Stocker, of Eating SCD, I should mention that chili powder is not just ground chili. It is a blend of spices, and depending on the brand, may contain illegal anti-caking agents or other ingredients not listed on the label. I can’t possibly confirm the legality of every brand out there, so it’s on you to check up on it. I *CAN* tell you that I have confirmed that the chili powder I use, from Penzey’s Spices, is free of illegal ingredients and therefore SCD compliant.