Curated and considered for the modern primal life

Paleo Chili Pulled Pork (easy crockpot recipe)

Posted on March 04, 2014 by Alyssa Cassidy

As early March has arrived, we are still in the winter season, and many getting icy, cold snow, yet again this week. Before we get too excited over the closeness to spring, let’s hurry up and enjoy the warm hearty foods that have gotten us through these dreary, chilly months one last time!

I decided to fire up (or plug in, I suppose) the ol crockpot for an easy, hearty, chili flavored pulled pork to have on hand for the week- I’ve added some serving suggestions under the recipe. 

This is not spicy or too intense in any particular flavor- rather, just a good basic tomato chili based flavor that will work well with anything you may pair it with.

You will need:

  • 2 lb pork tenderloin
  • large onion
  • large yellow or red pepper
  • 1 large can organic diced tomato (28 oz is what I used, less will still work)
  • 2 cups broth (use less for a drier batch, I drained most of the liquid after cooking)
  • 1 tbsp Teeny Tiny Spice Co. Perfection Spice (can omit, but this just added a little more boldness to the spices, I really enjoy this one)
  • 3 tsp garlic powder (or chopped garlic, I was lazy today)
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion herb mix/ or onion powder
  • 4 tsp chili powder 
  • 1/2 tsp mustard powder 
  • 4 tsp carazuc coconut sugar 

In a small bowl, mix together Perfection spice, garlic powder, half the salt, paprika, onion powder, 3 tsp of chili powder (leave 1 tsp aside) , mustard powder, and coconut sugar. 


Rub 1/3 of the mix on the raw pork before placing on the bottom of your crock pot. 



Chop or slice an onion, any size will do- as well as the pepper. Throw on top of the pork. Pour the entire can of tomato on top and cover that with the rest of the spice mix (still have 1 tsp salt and 1 tsp chili powder set aside for later.) 


Pour 2 cups of broth over the pot, cover and cook on low for about 7 hours, stirring and mixing things up after the first 2 hours, then whenever convenient. When ready to eat, shred with two forks, drain some of the excess liquid, and add a bit more salt and chili powder if you need it (to taste).


That’s it! Pulled pork doesn’t ever look too special, but the flavor always makes up for any non-photogenic tendencies.



Try this with these paleo tortillas for Taco Tuesday, or throw on a bed of greens topped with avocado and salsa for a tasty taco salad.

I ate this with some spaghetti squash fritters (2 cups spaghetti squash, 2 eggs, 1 tbsp coconut flour - made into patties and fried on the stove top.)

If you’re braving the cold not the east coast today, stay warm and safe- spring is on the way!

Posted in chili, paleo, pork, primal, recipe



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