Memphis Style Pulled Pork BBQ
/A lot of us love BBQ, but let's be real...it's loaded with corn products, soy, and lots of sugar. Some sugars are ok in moderation (see graphic from the Paleo Mom), and my recipe has a sweetener, but it's a little more balanced with good nutritional value and it's not in the top 2 ingredients!
So let's check this recipe out!
Ingredients:
- 2 Antibiotic Free Pork Loins (We used the Costco ones versus pasture raised for budgeting reasons)
- 1 ½ cups Organic Apple Cider Vinegar
- 1 cup Water
- 1 cup tomato paste (I went with bionature because it's in glass jars versus cans)
- 1 Tbsp Spicely Organics Smoked Paprika
- 1 Tbsp Organic Blackstrap Molasses
- 5 Organic Garlic Cloves, Freshly Minced
- 6 drops Liquid Smoke
Directions:
Place thawed pork loins in the crockpot. Whisk other ingredients together in a separate bowl. Pour over the pork loins. Cook on low for 4-6 hours. Check around hour 4 and see if the meat is tender and mostly cooked. Pull meat only out, place in a stand mixer and allow to be shredded with the paddle attachment. Put shredded meat back in the crockpot for an hour on low so as to soak up the rest of the BBQ juice! Enjoy!
Check out how to shred the chicken via this Facebook live video!
We layered it over a baked sweet potato and it was perfect!
