BBQ Pork & Purple Hashbrowns

bbq pork


  • 2lb pork shoulder
  • 2 cup vegetable broth (or until meat is just barely covered- might have to give or take)
  • 2 tsp garlic
  • 1 cup of Paleo Cupboard’s **BBQ Sauce**
  • salt and pepper to taste
  • 2 tbsp texas pete hot sauce
  • 1 bag of brussel sprouts, rinsed and end piece cut off
  • 4 purple potatoes (depending on size), rinsed and sliced thinly– purple potatoes have more nutrients than many other potatoes
  • 3/4 tbsp coconut oil
  • 1 tbsp liquid aminos

Combine the pork, bbq sauce, broth, garlic, hot sauce, and S&P in the crockpot. Cook on low for 12 hours. When the pork is done you should be able to shred the meat in the crockpot with a fork and the liquid should be absorbed into the meat. You can scoop out any excess liquid if you have any. Heat 1/2 tbsp coconut oil in a pan over med-high heat and add the potatoes, spread evenly, when hot. Add salt and pepper to taste and even splash some hot sauce on. Cover and cook for about 5-7 minutes on one side and then flip them to cook on the other side for about 5-7 minutes. Then stir them around until they are fully browned on both sides. For the brussel sprouts, let them soak in water while you are cooking the potatoes. Then cook them on a pan with 1/4 tbsp of coconut oil and the liquid aminos, with salt and pepper to taste, over med-high heat until browned. Serve the potaotes and brussel sprouts beside the shredded BBQ pork.


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