Our very own Coach Laura Bruner has a recipe to make your Super Bowl Sunday far more delicious than chicken wings would. Check out this and all of her other recipes here.
Paleo Pineapple Pulled Pork
Pineapple Pulled Pork:
- 3-4 lb. boneless pastured pork shoulder roast
- 1 tbsp. of garlic powder
- lots of sea salt
- black pepper to taste
- 15-oz. can sliced organic pineapple, undrained
- 1 cup organic pineapple juice
Pineapple BBQ Sauce*:
- 2 cups pineapple juice
- 1 tbsp. ground ginger
- 1 tbsp. granulated garlic
- 1 tsp. sea salt
- 1/2 tsp. chili powder
- a couple turns of black pepper
- 3 tbsp. apple cider vinegar
- 1 cup organic ketchup – I used this brand, but you can also find a homemade paleo version here from Against All Grain
- 3 tbsp. coconut sugar
- 1 tbsp. maple syrup
- fresh or canned pineapple chunks or slices
- fresh chopped cilantro
Note from Laura: *We loved this pork so much that I made it again the first day we ran out and actually left the sauce out entirely so the pork would be more versatile. We had it over rice with fried plantains and a salad and it was amazing just plain. So, if you’re looking for super simple meal prep, you can skip the bbq sauce and just have slightly sweet, deliciously savory pineapple pork all week long to add to sandwiches, salads, stir fries, or straight out of the tupperware.
- Trim fat from pork (optional) and poke it all over with a knife and season all sides with garlic powder, lots of sea salt (really cover it), and pepper
- Set your roast in the pot, pour the juice and a can of pineapple over the top, cover, and then it’s cook time—set the Instant Pot to the “meat/stew” setting, and let her rip OR in a dutch oven, let the pork cook covered medium low on the stovetop for 8 hours
- If you’re using the Instant Pot, do this right away; if you’re using the stovetop, start this with about an hour or so to go: to prepare the pineapple BBQ sauce, combine the pineapple juice and spices in a medium pot and bring to a boil
- Reduce this to a simmer and let cook for about 10 minutes, stirring frequently to avoid burning, then stir in remaining ingredients and cook on low for another 15 minutes, again keeping an eye on it and stirring frequently
- When the timer is done, remove from pot, cut into chunks, and begin to shred. If it does not shred easily, put it back in the pot for another 10 minutes (Instant Pot) or 30 minutes dutch oven, and then shred.
- Remove the liquid from the pot, saving the pineapple chunks, then add back your shredded pork and enough BBQ sauce to cover the meat; top with the pineapple, and either set your Instant Pot to warm or set your dutch oven on low heat and let cook for 10-20 minutes, stirring occasionally (and tasting often because yum).
- Enjoy nice and warm however you like! We had it the first night over organic white rice (no, not paleo) with a citrus side salad. Night two, we enjoyed it on a paleo pizza crust. And night three we had the pork with fried plantains (recipe coming soon) and a salad!