Our Paleo Family

Sweet and Savory Pulled Pork

Wow! That’s all I can say. Actually, you know I have to say more than that. The other day, I was perusing one of my favorite food blogs, The Cafe Sucre Farine, and found her recipe for Brown Sugar Balsamic Pulled Pork. It looked so flavorful that I just had to try it – paleo-fied, of course.

We’ve been eating Whole30 for so long around here I have a hard time adding any sort of sweetener to anything, but I wanted to try this recipe so badly that I got over myself and poured in the maple syrup.

There were a few other tweaks I had to make to the recipe for it to fit our diet, but the end result was amazing. I took some to my parents for dinner that night and they are still raving about it.

I make this in my Instant Pot, but you can just as easily use a slow cooker. That will probably take 6-7 hours on low. With the Instant Pot, this meal is ready in one hour. Either way, I’m sure you’ll love this as much as I do.

If you have tried my Mongolian Beef and enjoy that, you’ll definitely like this recipe. The flavor profile is similar, just a little more zingy!


Sweet and Savory Pulled Pork
Print Recipe
Slow cooker or instant pot, you choose, but make this super flavorful pulled pork for your next gathering!
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Sweet and Savory Pulled Pork
Print Recipe
Slow cooker or instant pot, you choose, but make this super flavorful pulled pork for your next gathering!
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Cut pork into 3-4 inch square chunks. Add to Instant Pot. Pour in broth, sprinkle in garlic salt and pepper and toss around to coat each piece of meat in broth and seasoning.
  2. Secure lid and set Instant Pot to Manual High Pressure for 60 minutes.
  3. Meanwhile, make the sauce by combining all remaining ingredients in a sauce pan. If you don't love a strong rosemary flavor, wait to add that in till the last 15 minutes of cooking time. Likewise, if you don't love a strong garlic flavor, leave the peeled cloves whole and allow them to steep in the sauce and remove them before serving.
  4. Allow this sauce to simmer on low heat for an hour or until thick and syrupy. If desired, remove the rosemary and garlic cloves and discard.
  5. Taste the sauce and adjust seasoning if desired. I found this to be just right, but you may like it sweeter, saltier, peppery-er, etc.
  6. When the pork is through cooking, allow it to cool enough that you can handle it safely, then shred the meat, removing the big pieces of fat and mix into the sauce. Or you can serve the sauce on the side.
  7. Don't forget to save that broth for a future use. Strain the cooking broth and refrigerate it or freeze it for later. I love using broth from a pork roast to make my jambalaya.
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