Sweet BBQ Pulled Pork


Sweet BBQ Pulled Pork


If you too live in a part of the world where the grilling season is not quite there yet, I thought I should give you a recipe so that you still can make good use of that Paleo BBQ Sauce I posted last week. Continue reading


Yesterday’s Experiment: BBQ’ed Slow-Cooked Rump Steak

So…did a little experiment yesterday. Maybe I should start with the background to why I did this:
I have a few cuts of beef in the freezer that I usually use for slow-cooking stews as they’re quite tough and require a long cooking time (e.g. Chuck). Frankly, I don’t feel like eating stews this time of year…I prefer eating them during autumn/winter to warm me up + the rest of the ingredients being in season then.
However, these cuts are usually much cheaper by the pound than other, less tough, cuts (at least that’s the case around here). Therefor I thought I should find some good ways to make “summer dishes” out of these cuts.

What I used for this experiment is what I think is the equivalent for what is called “Rump Steak” (literally translated from Swedish it’s the “outer thigh”, but the way the butchers cut the meat differs between e.g. Sweden, US an UK, so that is why it’s hard to find an exact translation…).
Anyway, this cut is also quite tough so I thought it would be good for the experiment.
With that said, here comes the recipe:

1 Rump Steak.

3 Onions, peeled and cut in quarts.
5 cloves of Garlic.
4 Bay Leaves.
2 tsp dry Rosemary.
10-15 Peppercorns.
1 tbsp Balsamic Vinegar.
1/2 cup (1 dl) of Water.

Yellow Mustard.
Spice Rub.
(I just mixed some Smoked Paprika powder, Chipotle powder, Fennel Powder, Onion Powder, Garlic Powder, Black Pepper, Cumin, dried Oregano, dried Marjoram and Salt.)

Meat thermometer.
A few handful soaked wood chips (I used Hickory).
Grill with lid.

Place onions, garlic, bay leaves, peppercorns, water and balsamic vinegar in the bottom of the slow-cooker.
Stick the thermometer in to the middle of the thickest part of the meat, and place it on top of the onions. Slow-cook until inner temperature of the meat is about 160-175F (70-80C), and then let it rest and cool.


Fire up the grill and prepare for indirect grilling (coal at the sides, dripping pan in the middle).
Coat the meat in mustard and cover all surfaces with rub.


Place the meat over the dripping pan and put two handful wood chips on the coal.
Put the lid on and barbecue for an hour or so (remember, the meat is all ready cooked, this step was just for flavor), and add new wood as needed.




When done cut it in thin slices.
I served this with a salad and a cold sauce I made of 1 cup Turkish Youghurt, 1/2 cup (1 dl) unsweetened Apple Sauce, a little bit of crushed Black Pepper, a little bit of chopped Parsley and peeled, diced Cucumber (just mix it in a small bowl).



The taste was great with a nice BBQ flavor in the rubbed outer edges. The sauce was a very fresh contrast to the meat.
However, the meat was still a bit chewy…so the experiment of turning tough cuts into summer dishes is far from over ;)

– Both Paleo (depending on what sauce you choose) and LCHF!

If anyone has ideas, experiences or suggestions on how to succeed with this experiment, please let me know! :)

Take care!

Boiled Meat, Day 1: “Pepparrotskött”

Today’s dish is a traditional Swedish dish, with a low-carb twist. I don’t label it Paleo as it includes both cream and cream cheese, but very well LCHF.
Traditionally it’s thickened with wheat flour and served with potatoes…this has of course been altered in my version…

Pepparrotskött (“Horseradish Meat”)

First I made one big batch of boiled meat as I will use half of it for tomorrow’s dish. (Just use half of what I write below except for cooking time if you’re only making a small (about 4 persons) batch…)

Ingredients for the boiled meat:
4-4.5 lb (2 kg) of Beef Chuck, cut in bite sizes.
2 Onions, peeled and cut in halves.
2-3 Parsnips, peeled and cut in chunks.
2 Carrots, peeled and cut in chunks.
1 Leek, cut roughly.
5 Bay Leaves.
10-15 White Peppercorns.
5 Cloves.
2 cups (5 dl) of water or vegetable stock.
A few pinches of salt.

Add everything to a slow cooker and cook on low for 8 hours.



Ingredients for the “Pepparrotskött”:
Half of the meat from the boiled meat batch above.
1 cup (2 1/2 dl) of the stock from the boiled meat.
1 cup (2 1/2 dl)Cream.
2 oz (50 g) Butter.
4.5 oz (130 g) Cream Cheese.
3/4 cup (2 dl) roughly grated Horseradish.
Salt and pepper to taste.

Add everything but the meat to a pot and boil on low heat for about 10 minutes.
Gently stir in the meat.


I served this with roasted Broccoli and bell pepper.


You could very well also cook the beef in one piece and serve it sliced with the horseradish sauce as gravy…

Stay tuned for another traditional Swedish dish using boiled meat tomorrow…
(will be using the rest of the meat + stock, so don’t throw that away if you plan to do the same…)