Today’s recipe could very well be my new favorite way to eat pork (watch out bacon). I don’t typically eat pork products on a weekly basis, as it seems my body is never too happy when I do so. Whether it be from histamine, or simply my body just not being wired to like pork, the allergic response ensures that when I do eat pork, it is completely worth it. Therefore, while I was completely content with the friend duck tongues I had previously prepared for my own meal, after hearing my families raving comments on the pulled pork at dinner time, I just had to try it the next day for lunch. While I have always been one to love BBQ (especially ribs), it has been hard to find a seasoning free of nightshades that my body wouldn’t flare from, yet at the same time, mimic the flavors of real barbecue. To my taste buds, this means smokey, a tad sweet, combined with a bit of tang. As my dad pointed out, this pulled pork was just this, as the the meat was not overpowered by any strong, sickeningly sweet BBQ sauce, rather perfectly infused to compliment the meat, without overpowering it. At the same time, the pork remains very succulent, not dry as many pulled pork recipe can become. Overall, I am happy to report that not only was this recipe a hit with myself, but also my entire family. Not once did they care to guess that it was autoimmune protocol friendly, free of the usual nightshades, and full of ingredients rarely the star players in a BBQ dish. Whether hot out of the slow cooker, or cold the next day over a salad, this pulled pork will satisfy even the largest of BBQ cravings.
Slow Cooker Pulled Pork
- 2.5 lb pork butt
- 3/4 cup balsamic vinegar
- 2 tbsp molasses
- 1 tbsp garlic powder
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- Place bork butt in a slow cooker.
- Rub down with garlic, thyme, salt, cinnamon, turmeric, and molasses.
- Pour in balsamic vinegar, cover, and allow to cook on low for 8-10 hours.
- Once tender, use two forks to shred the pork, then serve as desired.
Matthew 24:35 “Heaven and earth will pass away, but My words will by no means pass away.”
Lindsay Lea says
This is my new favorite way to eat pork, too! I have been sneaking bites of it cold from the refrigerator every time I walk by! My husband loved it too, and he normally stays away from pork because it doesn’t agree with this stomach. No issues this time around, which means this one is going to be a new staple in our house!
Yay! I am thrilled to hear 🙂
This is some of the best pulled pork ever!! Thanks for the recipe! ??
Just made this tonight for my family of five. They all liked it and three asked for seconds. Thanks so much for this recipe. So much talent out there that makes these diets easier to manage.
Do you think this recipe would taste good with pot roast?
Hi Jennifer, I am so pleased to hear that your family enjoyed it! Do you mean making the recipe like a pot roast with the addition of vegetables, or simply using a different cut of meat?
I mean using it as a different kind of meat.
I know this is a pretty old recipe, but I just came across it and was wondering… did you use blackstrap molasses? That’s what I have in my pantry right now but am not sure if it will make the pork too bitter. Thanks!
Just wanted to update – I made this with blackstrap molasses, and it was SO good. Eating delicious leftovers right now!
Yay! Thanks for sharing Kristen
The last two times I had pulled pork, it was so greasy and left a greasy taste in your mouth. And it was homemade.
Is there anything I can substitute for the molasses? Like maple syrup or a dark honey? Just curious since I don’t have any molasses on hand.
Either of those definitely should work Ginnie, it just might be a tad sweeter, so maybe cut back a little bit?
What kind of sides do you eat with this pork? I’m needing all the help I can get on this AIP journey!
Any type of slaw is really good!
We make this recipe with a big bed of cabbage under the meat for a one-dish dinner. It ain’t pretty, but it’s delicious!
I did this with porklion and added a little bit of broth about a cup so the meat would not dry out and it was delicious!
How does it change the cooking time if the meat has a bone in it?
Do I need to add filtered water of bone broth to cover the meat? There’s not much liquid. Thanks! I’m making now.
This looks delicious! Do you know if you can double the recipe? And if so do you also double the balsamic vinegar? Thanks! Can wait to try.
Patricia Stone says
used beef, tasted wonderful but I should have stayed away from the vinegar, (high histamine) any substitutes?
Jacqueline Saunders says
I am trying to log this into my fitness pal app. It automatically comes up with 4 servings in the app but doesn’t say how many oz or cups are in a serving…Do you know what the serving size is?
I made this with a pork tenderloin today and it was delicious!
How could you make this in an Instant Pot?