BBQ Pork Shoulder




If you’ve been around here for a while, you’ve probably heard Paleo Nick say, “It’s not gourmet, it just tastes that way!” He’s saying it again about his BBQ Pork Shoulder – and he’s totally right.

Tender, flavorful pork paired with mashed sweet potato and garnished with green onion for an earthy kick, this is entry-level Paleo that will satisfy even the food snobs out there (you know who you are). And here’s the best part – prep time is maybe five minutes, with the slow cooker handling all the heavy lifting.

You will want to plan ahead, as low and slow is the way to go. You can go for 20 hours on low, or 12 hours on high, so plan your meal with an eye to the clock. You can boil your sweet potato, skin on, about 40 minutes out, then peel, mash and top with that tender meat when the timer dings. Nick’s BBQ pork shoulder is also awesome for you meal preppers out there. You can portion out servings and refrigerate or freeze for consumption later on.

As the temperatures drop, slow cooker meals are always a good call. Make something easy, hearty and healthy, and impress your friends and family at the same time. Before you know it, you’ll be telling people, “It’s not gourmet, it just tastes that way!”

And be warned. From there, it’s a slippery slope to telling everyone they should…

“Keep It Paleo!”

BBQ Pork Shoulder

Ingredients List:

  • 1 pork shoulder (bone-in or boneless) or butt
  • 1 lemon, zested and juiced
  • 1 tablespoon ginger, minced
  • 1 cup dried mushrooms, porcini or shitake
  • 1 large sweet potato or yam
  • ½ bunch scallions, thinly chopped top portion, as garnish
  • 1 cup apple cider vinegar
  • 1 cup Super Radical Rib Rub
  • ¼ cup raisins
  • 2 cups water

Preparation Instructions:

      1. Place vinegar, lemon, ginger, raisins, dried mushrooms, and rib rub in a blender and blitz until well blended.
      2. Place pork shoulder/butt into a hotel pan or large mixing bowl and top with blended mixture. Spread the sauce over and around all the meat and place into a slow cooker. Add the 2 cups of water
      3. Cook for 12 hours on high or 20 hours on low.
      4. Boil the sweet potato, skin on, for 40 minutesor until tender. Peel and place in a bowl and mash. Spread a portion of the sweet potato mash onto a plate, top with BBQ porkandgarnish with scallions. Enjoy!

      “Keep It Paleo!”

Zone Breakdown:

Protein: (48)

We are going to make a measurement on the pork shoulder taking an average bone in pork shoulder (around 5 pounds). After cooking and removing the bone, that will leave us with about 3 pounds of meat left. One ounce of pork equals one block, so that gives us 48 blocks of protein.

Carbohydrates: (4.25)

We don’t have a lot of carbs in this recipe as most of it is for flavoring. We have 1 cup of dried mushrooms, and with 4 cups equaling one block that gives us a ¼ of a block. We also get three blocks from the sweet potato, and one from the zest and juice of a lemon giving us a total of 4.25 blocks of carbs.

Fats: (0)

We have no added fats to this recipe.

Balancing Act:

This recipe is primarily protein. It is a great meat recipe to add to a carb recipe.


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