Nightshade Free BBQ Pulled Pork (Paleo, AIP friendly)

I love pulled pork. From the ultra simple flavors of Kalua pork, clean and smoky, to the saucy mess that is bbq pulled pork. These days the later is a little difficult to come by, seeing as I can not eat most, or any store bought bbq sauces. You know, the whole I can’t eat tomatoes or any kind of pepper thing (nightshades, no Bueno). Yes, I do make my own. Sometimes though, especially when the slow cooker is involved, you just want to keep it simple.

CAROB! It’s a cousin of cacao. It’s a little earthy and delicious and I love it paired with proteins! A few warm spices and you have a bbq like flavor!

For me this means, opening up my spice pantry, slow cooker and pork in front of me, and rather like a mad scientist (or witch) start adding stuff to the pot and see what happens. There’s a simple chemistry to a good, saucy, bbq like flavor. Sweet, salty, tangy. Which translates to fruit, salt, citrus or vinegar. Of course other essentials like garlic must be present.FullSizeRender (70)

This one came out amazing. Even my dad, the butcher and bbq connoisseur was impressed. I served this pork over roasted sweet potato halves with a little smear of  Primal Kitchen Mayo and a heaping pile of cilantro and arugula on top. Fanfuckingtastic meal.

Peach Pulled Pork (Whole30, Paleo, Keto)

Perfect Roasted Sweet Potatoes (Whole30, Paleo)


Slow Cooked Carob Pulled Pork

An AIP friendly slow cooker bbq pulled pork

  • Author: Cristina Curp
  • Cook Time: 360
  • Total Time: 370
  • Yield: 4


  • 3.5lb Boston butt (boneless pork shoulder)
  • 2 tbsp pink Himalayan salt
  • 1 tbsp cumin (omit for AIP, sub horseradish)
  • 1 tbsp black pepper (omit for AIP, sub ground ginger)
  • 2 tbsp carob powder
  • 1/2 tsp five spice (omit for AIP)
  • pinch cinnamon
  • 1/4 cup coconut aminos
  • 1 tbsp tamarind paste (store bought, little jar of concentrate)
  • 1/4 cup nightshade free mustard, see comments  (omit for AIP)
  • 1/4 cup white wine or rice wine vinegar
  • 5 garlic cloves


  1. Remove pork from wrapping, remove any ties it might have on.
  2. Place it over a piece of parchment paper or over the butcher paper it came wrapped in.
  3. Mix all the dry seasonings in a bowl: carob, pepper, cumin, salt, five spice.
  4. Pat it on heavily all over the pork. Don’t rub. Just pat it on thoroughly.
  5. Place the pork butt in the bowl of the slow cooker.
  6. Add in tamarind, aminos, mustard, vinegar and garlic.
  7. Use clean hands to toss and mix all the ingredients together.
  8. Set the cooker to LOW.
  9. Cook for 8 to 10 hours.
  10. Turn over halfway through cooking, the meat won’t be submerged in fluid, this way it will cook evenly.
  11. When done, remove from slow cooker, and place on a sheet pan or cutting board.
  12. Using two forks, in a crisscross motion shred the pork.
  13. You can reduce the liquid left behind in the slow cooker as a sauce to pour over!


4 Replies to “Nightshade Free BBQ Pulled Pork (Paleo, AIP friendly)”

  1. After making your game-changer Beet marinara, I was wondering if it could be modified to make a bbq sauce. I am willing to experiment. For several years, I had been able to source a fabulous cherry based bbq (made in my home state of Michigan). But, about 1 1/2 years ago, they desolved the business. So, I did develop a cherry bbq of my own. Can’t remember what I put in it, but it was good. With the addition of jalapeños (I know it’s not AIP), it definitely held its own as a salsa. I will have to try using the beets/balsamic part as a base for a bbq, if you have a perfected recipe to share. Thank you for what you do, and your willingness to share with those of us who have previously felt deprived.

  2. hi – yellow mustard contains paprika, which is a nightshade. so I don’t think this is a nightshade free dish. I am nightshade intolerant so I keep a good eye on the labels and yellow mustard has paprika. Normally if anything says “spices” as an ingredient, it’s 98% going to have paprika

    1. Not sure why it said “Yellow mustard” … but lots of mustards are paprika free, thank goodness! Since nightshades are my biggest trigger food. The Spicy Brown Primal Kitchen mustard and the Annies Home Grown Dijon are the brands I use.

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