Featured Recipe

Pulled Pork 3 Ways

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Ingredients for Pork:


Cut the onion into large chunks and line the bottom of your crockpot with them. Generously salt and pepper your US Wellness Meats Pork Shoulder Roast and place in the crockpot. Add 2 Cups of bone broth or chicken stock. Turn your crockpot to low and cook covered for 8-9 hours or until the pork is tender and falling apart. When done, transfer to a cutting board, take two forks and shred the pork with two forks while discarding excess fat. Mix with one of the following RFR Paleo sauces or split between all three throughout the week for a variety snack pack!

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Ingredients for Apple Chutney with Spiced Pecans:

  • 1 small onion diced small
  • 4 tart apples peeled and diced
  • 1/2 cup apple cider vinegar
  • 1/2 cup dry white wine
  • 1/2 cup apple cider
  • 3 Tablespoons honey
  • 2 Tablespoons pastured butter
  • 1 Tablespoon fresh finely minced ginger
  • 1 cinnamon stick
  • 1 teaspoon salt
  • dash of cayenne pepper
  • 1 Tablespoon fresh tarragon chopped
  • 1 cup chopped spicy pecans


Melt butter in a medium sauce pan, add onions and sauté until translucent and soft. Add apple cider, apple cider vinegar, wine, honey, ginger, cayenne, salt, cinnamon stick, and apples. Simmer until liquid is reduced and sauce becomes thick. This typically takes about an hour or so. Add a dash (or more) cayenne to taste. Add chopped spicy pecans and mix with chutney. Combine chutney with pulled pork and top with fresh tarragon. Serve hot.

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Ingredients for Pomegranate Cranberry BBQ Sauce:

  • 1 12 oz bag fresh organic cranberries
  • 1 cup chicken stock
  • 1/4 cup unsweetened pomegranate juice concentrate or 1/2 cup pomegranate juice
  • 1/4 cup tomato paste
  • 1/4 cup red wine vinegar
  • 1/4 cup pure maple syrup (optional for those on low carb/sugar diets)
  • 3 Tablespoons worcestershire sauce
  • 1.5 tablespoons dry yellow mustard powder
  • 2 heaping teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon chipotle


Add pomegranate juice concentrate, chicken stock, red wine vinegar and cranberries to a sauce pot and bring to a boil. Turn down heat and simmer until cranberries begin to pop and soften. Add remaining ingredients and simmer on low for 10 minutes. Mix into US Wellness Meats pulled pork and serve hot with Real Food Renegade Tallow Fries or Duck Fat Tostones.

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Ingredients for Roasted Chestnut Sauce:

  • 1 yellow onion finely diced
  • 2 cups US Wellness Meats Beef Marrow Bone Stock
  • 1 cup veal demi glace
  • 3/4 cup port wine
  • 1/2 cup diced roasted chestnuts
  • 1 Tablespoon chopped fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 Tablespoon fresh garlic finely minced
  • 1 tablespoon arrowroot flour


Melt butter in a sauce pan, add onions and sauté until soft and translucent. Add port wine, rosemary, thyme and garlic and simmer for 5-8 minutes until liquid is reduced to about 1/4 cup. Dissolve arrowroot flour in 3 Tablespoons of the beef stock. Add the remaining beef stock or bone broth to the sauce pot followed by the arrowroot mixture. Blend thoroughly and add demi glace and chestnuts. Simmer on low for 20-30 minutes. Spoon over pulled pork and serve with some Real Food Renegade Primal Bone Marrow Mashed Potatoes.


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