Pulled Pork
Juicy, fall-apart shredded pork made simply with real ingredients. No sugar, no sauces — just rich pork flavour, perfect for bowls, wraps, eggs, or eating straight from the fork.
Serving Ideas:
On carnivore wraps – flatbread recipe
Topped with melted cheese or a fried egg
Mixed into scrambled eggs
Stuffed into avocados
Served cold with homemade carnivore mayo
Pulled Pork
Ingredients:
1.5–2.5 kg pork shoulder (bone-in or boneless)
2 tbsp animal fat, lard, or ghee (for searing)
1½ tsp salt
1 tsp black pepper
1 tsp smoked paprika (optional but delicious)
½ tsp garlic powder (optional)
½ tsp dried herbs (thyme/oregano – optional)
½ tsp chili flakes (optional for a spicy version)
1–2 cups bone broth or water – enough to come halfway up the meat
Method:
- Prep and Sear:
Cut the pork shoulder into large chunks for quicker cooking. Heat a pan over medium-high heat and sear the pork in fat until browned on all sides (about 3–4 minutes per side). This builds flavour. - Add to Cooker:
Place browned pork into a slow cooker or pressure cooker. Sprinkle salt, pepper, paprika, and any additional spices or herbs of your choice. Add chili flakes if you like a bit of heat. - Add Broth:
Pour in bone broth or water until it reaches halfway up the meat (don’t cover completely). This keeps the pork juicy and infuses deep flavour during cooking. - Cook Until Tender:
Slow Cooker: Cook on Low for 8–10 hours or High for 5–6 hours. - Pressure Cooker: Cook on High Pressure for 60–75 minutes, then allow natural release.
- Shred and Serve:
Remove pork from pot and shred with two forks. It should fall apart easily. Reduce the cooking liquid if desired, and return the shredded pork to soak up the juices.