Best Pulled Pork BBQ

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This was adapted from a recipe, I believe, from Make It Paleo by Bill Staley, Hayley Mason and Mark Sisson. Serves 6-ish...depending on the size of the roast. This is 100% gluten free and totally primal.


Ingredients:
  •  For roast:
    • 3-4 lb. pork butt roast (or a beef roast)
    • 2 cups low sodium chicken broth (or water)
    • 1 can tomato sauce
    • 1/2 tsp. salt
  • For BBQ sauce (double this if you have a huge roast...or cook more than one...or just like sauce (it's REALLY good. lol)): 
    • 1 tsp. mustard powder
    • 1 tsp. cumin
    • 1 tsp. salt
    • 1 tsp. paprika
    • 1 1/4 - 2 cups low sodium chicken broth
    • 2 limes, juiced or about 2 tbsp. lime juice
    • 1 tbsp. honey (optional...though I like the flavor it adds)
    • 1 can tomato paste
    • 1 tbsp. red wine vinegar (again, optional...but I like the flavor)
Directions:
  1. Place the roast ingredients in a slow cooker or stock pot and cook for 8 hours [My slow cooker broke a few years back, so I cook mine in a stockpot in the oven at 250F for 8-10 hours...until falling apart. You may want to flip the roast over at the halfway point (or even every hour or two if you're less lazy than me)...it will still cook through even if you don't...but I like all of it to be juicy and full of all the flavors of the broth/tomato sauce mixture.]
  2. When the pork roast is about an hour from being done, mix the ingredients for the BBQ sauce in a medium-sized saucepan and allow it to simmer, covered, on low for about 45 minutes. 
  3. Allow both the pork roast and BBQ sauce to cool for about 15-30 minutes. When able to touch, pick the roast apart into strips. Cover with the BBQ sauce and stir until coated. Serve with whatever vegetables you like.

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