Paleo North Carolina Chopped Barbecue Pork

Ingredients

For Pork

• 6lb boneless pork shoulder tied (also called pork butt or Boston butt)
• 2 cups organic unfiltered apple cider vinegar + 1/2 cup for later
• 2 medium carrots rough chopped
• 2 ribs of celery rough chopped
• 2 medium yellow onions rough chopped
• 6 garlic cloves rough chopped
• 1 TBS whole black peppercorns

For Sauce

• 2 cups of cooking juices from the ribs (or beef stock)
• 6 cloves fresh garlic, finely diced
• 2ea 6oz cans tomato paste
• ½ cup apple cider vinegar
• ½ cup prepared mustard
• 2 tsp onion powder
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp sea salt
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp black pepper to taste

In a large heavy pot add pork and all ingredients. Add enough water just to cover top of pork. Bring to a boil, skim any froth that appears. Reduce heat, cover pot and simmer for about 1.5 – 2hrs until tender.

While pork is boiling, preheat oven to 350 degrees, adjust rack to middle of oven.

Once pork is tender, using tongs, move it from cooking liquid to a rack set in a roasting pan. Discard all but 2 cups of the boiling liquid. Pour remaining cider vinegar over pork, and place roasting pan in oven. Roast 45 minutes until golden brown and fat is crispy. While pork is roasting, make barbecue sauce (or make up to 2-3 days ahead of time)

In sauce pan, combine reserved boiling liquid and diced garlic and simmer for 5 minutes. Stir in remaining ingredients and simmer on medium-low heat for 20 minutes. Adjust flavor of sauce by adding a touch more cider vinegar or your favorite ingredient. Place extra sauce in air tight container. It will keep well in refrigerator for up to several weeks.

Remove pork from rack and place on cutting board. Cover with clean kitchen towel or foil and allow to cool 15 minutes. Remove string from pork and using two large forks, finely shred the meat, and then transfer it to a shallow baking dish. Stir in barbecue sauce, cover and heat for 10-15 minutes.

Serve with large butter lettuce leaves for wrap type sandwiches along with an oil & vinegar cole slaw.

Serves 12

Nutrition Info

Calories 501, Total Fat 24.5g, Sat Fat 8.2g, Cholest. 148.5mg, Sodium 287.7mg, Carb. 20.4g, Fiber 2.8g, Sugars 6g, Protein 49.8g

By Craig on Friday, January, 23, 2015