Although I’m a Texan by birth where beef barbecue rules, time spent in South Carolina taught me to love a mustard-based pulled pork. This Ancho Chile Pulled Pork Barbecue blends tangy mustard and bright apple cider vinegar with smoky ancho chile and a touch of tomato paste for balance. The result echoes classic Carolina pulled pork flavors while staying Paleo-friendly: no added sugars or high fructose corn syrup, just bold, natural ingredients.
This recipe is economical and ideal for feeding a crowd. Pork shoulder (often labeled pork butt) is an inexpensive, well-marbled cut that becomes fork-tender after low, slow cooking. A 7–9 pound roast yields a dozen or more servings and leaves you with extra sauce to drizzle on salads, roasted vegetables, or grilled meats.
Ancho Chile Pulled Pork Barbecue Recipe
Dry Rub
- 2 tablespoons ancho chile powder
- 2 tablespoons coarse sea salt
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon dry mustard
- 1 teaspoon cayenne pepper (adjust to taste)
Pork
- 1 (7–9 pound) pork roast (shoulder or butt)
- 1/4 cup water
Paleo Carolina Barbecue Sauce
- 1 1/2 cups apple cider vinegar
- 1 cup yellow mustard
- 6-ounce can tomato paste
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon freshly ground black pepper
- Cooking liquid from the pork (to taste)
Instructions
- Combine the ancho chile powder, coarse sea salt, paprika, onion powder, dry mustard and cayenne pepper in a small bowl to make the dry rub.
- Rinse the pork roast and pat it dry. Rub the entire roast thoroughly with the dry rub, pressing the spices into the meat so they adhere.
- Place the seasoned pork in a large slow cooker (crockpot). Add 1/4 cup water to the bottom of the cooker to help maintain moisture. Cook on high for at least 6 hours or on low for up to 9 hours — the longer it cooks, the easier it will be to shred.
- When the pork is fully cooked and very tender, remove it to a cutting board and pour the cooking liquid into a large saucepan. Skim off excess fat from the surface of the liquid, then simmer the liquid until it has reduced by about half. This concentrates the pork flavor and gives the sauce a good base.
- Stir the apple cider vinegar, yellow mustard, tomato paste, minced garlic, salt, cayenne and black pepper into the reduced cooking liquid. Heat over medium and simmer for about 10 minutes, stirring occasionally, until the sauce is well blended and slightly thickened. Taste and adjust seasoning — add more cayenne for heat or more vinegar for tang.
- Let the pork cool slightly, then remove any bone and trim away large pieces of fat. Using two forks, pull the meat into shreds. The goal is tender, long strands of pork, not mush.
- Pour about half of the prepared barbecue sauce over the shredded pork and toss until everything is evenly coated. Serve the pulled pork with the remaining sauce on the side for guests to add more as they like.
Serving Suggestions
This ancho chile pulled pork pairs beautifully with a crisp coleslaw — try shredded cabbage, carrots, onions and raw beets tossed with a simple oil-and-vinegar dressing for a bright, crunchy contrast. For a more traditional sandwich experience, you can serve the pork on a roll; for a Paleo-friendly option, use a grain-free dinner roll recipe if you have one on hand.
Leftover sauce is versatile: drizzle it over roasted vegetables, use it to flavor baked sweet potatoes, or stir a spoonful into mayonnaise for a tangy sandwich spread. The vinegar-and-mustard base keeps the flavor lively without relying on added sugars.
This recipe yields a generous amount of pulled pork — perfect for gatherings, meal prep, or freezing portions for later. The combination of mustard tang, chile smokiness and the richness of slow-cooked pork makes this a favorite for anyone who loves Carolina-style pulled pork with a Paleo twist.
