Rosa’s Famous™ Pulled Pork
3-6lb Pork Shoulder Roast
1 yellow onion
6oz can of tomato paste
1 teaspoon yellow mustard
1/2 teaspoon mustard seed
1/8 teaspoon celery seed
1 clove of fresh garlic minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt & Pepper
1/2 teaspoon liquid smoke
1/2 cup apple cider vinegar
1/4 cup chicken broth
Agave syrup (add to taste)
For the Rub
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon salt
2 teaspoons onion powder
2 tablespoons garlic powder
1 teaspoon paprika
1 teaspoon ground mustard
- Before applying the rub put about a tablespoon of liquid smoke all over the pork. Then rub!
- In a dutch oven, put one onion chopped into large stew size pieces, and 1/2 a cup of apple cider vinegar, with a splash (~1/4 cup) of chicken broth.
- Preheat the oven to 400 degrees, but when you put the pork in, immediately turn it down to 350. DON’T open the oven for three hours, at that point the dutch oven should be full of liquid. Rotate the pork 90 degrees and turn the oven down to 250 degrees. Check on the pork again at hour five mark and rotate it 90 degrees again. At six hours the pork should be ready to eat.
- Apply some of the paleo bbq sauce and enjoy a good snack for the next few days.