That's So Primal

Instant Pot Smoked Pulled Pork

Instant Pot Smoked Pulled Pork: The Primal Savage Way

Hey y’all, I know what you’re thinking. “Smoked pulled pork in an Instant Pot? Isn’t that heresy?” Well, listen up here you primal warriors. Sometimes you gotta get things done, and sometimes you need dinner on the table fast. This recipe combines the smoky goodness of a traditional smoker with the speed and convenience of the Instant Pot.

Tools:

Ingredients:

Pork shoulder (size of your choice, but keep in mind the cook time will vary depending on weight)
Your favorite BBQ rub (or use mine below)
1 cup water

Batch of Pork Shoulder Rub:

6T Brown Sugar or Coconut Sugar
3T Pepper
2T Garlic Powder
2T Paprika
1T Onion Powder
(This rub does not include salt, you’ll need to add salt separately to the pork)

Instructions:

Fire up the Smoke Train: Season your pork shoulder liberally with your favorite rub. Get your smoker fired up to 250 degrees Fahrenheit and let that pork get nice and smoky. Aim for an internal temperature of around 165 degrees Fahrenheit.
Partial Primal Patience: Now, here’s where we diverge from the traditional path. Normally, you’d wrap the pork at this point and let it braise low and slow until it falls apart. But we ain’t got time for that! We’re primal savages, not time-wasters!
Instant Pot to the Rescue: Transfer that smoky pork shoulder to your trusty Instant Pot. Add 1 cup of water (gotta create some steam for that pressure cookin’ magic). Here’s the beauty: cook time is 20 minutes per pound of pork. That’s it! No babysitting, no guessing. Just set it and forget it (almost).
Natural Release for the Win: Once the cook time is up, let the pressure release naturally. This lets the flavors continue to develop and keeps that pork nice and juicy.
The Shredding Ritual: Now for the fun part! Pull out that pork and shred it to your desired consistency with some bear claws (or two forks in a pinch). Feel free to add more rub or your favorite BBQ sauce at this point.
Primal Feast: Primal victory screech! You’ve got yourself some delicious, smoky pulled pork that’s ready to devour on baked potatoes, tacos, or however your primal heart desires.

Primal Notes:

This recipe is all about convenience, but if you have the time, you can definitely smoke the pork for longer for an even deeper smoke flavor.
Don’t be afraid to experiment with different rubs and sauces to find your perfect pulled pork combo.
Leftovers? Primal meal prep win! Store leftover pulled pork in an airtight container in the fridge for up to 4 days or freeze it for longer storage.

So there you have it, folks. Smoked pulled pork, the Primal Savage way. It may not be traditional, but it sure is tasty and efficient. Now get out there and conquer your dinner time struggles!

Mix up your own rub or just use your favorite

It should look like this with pretty good color, but it for sure isn’t done yet

Load it up in the Instant Pot with 1 cup of water

After it’s done shred with some bear paws and add some more rub and salt

Stay Primal

P.S. Don’t forget to tag us in your primal pulled pork creations on social media! We love to see how you guys get primal in the kitchen.

P.P.S. If you’re looking for more time-saving primal recipes, be sure to check out our website for more tips and tricks.

My Primal Evolution

From Paleo to Primal to Animal-Based: My 2025 Dietary Evolution

Hey there, primal peeps! It’s Randall, back again to chat about all things ancestral living and my primal evolution over the past few years. As many of you know, I’ve been on a wild ride with my diet over the years. We started strong on the paleo train, feeling amazing ditching the grains and legumes. Then, I dove deeper into the primal lifestyle, embracing nose-to-tail eating and really connecting with the whole experience of food.

But lately, my body’s been craving something a little…more primal. You could say I’m taking things back to basics. My 2025 plate is all about honoring our hunter-gatherer roots with a focus on animal products – high-quality meat, seasonal fruits, raw dairy when I can tolerate it, and of course, honey – nature’s perfect sweetener.

Meat: The King of the Plate

Meat is the cornerstone of my current diet. Grass-fed, pasture-raised options are my go-to, providing a dense package of protein, healthy fats, and essential nutrients. Think juicy steaks, succulent roasts, and flavorful ground meat for creative meals. Variety is key, so I mix it up with different cuts and animals throughout the week.

Fruity Sweetness

Our ancestors weren’t shying away from fruit! In season, I love incorporating berries, melons, and citrus into my day. They provide a natural sweetness and a dose of vitamins and fiber. But remember, fruit is a treat, not a staple, so I keep my portions moderate.

Dairy Goodness

Some days, my body just craves a creamy full fat yogurt or a giant chunk or parmesean cheese. When that happens, I opt for raw dairy products from local farms whenever possible. But listen to your body! If dairy doesn’t agree with you, ditch it. There are plenty of ways to get calcium and healthy fats elsewhere.

Honey: Nature’s Candy

Raw honey is a gift from the bees, and it adds a touch of sweetness to my life without the blood sugar spike of refined sugar. I love drizzling it on fruit, stirring it into yogurt, or even using it in marinades for a touch of caramelized goodness.

The Organ Surprise

Now, here’s where things get interesting. I’m a big believer in nose-to-tail eating, and that includes incorporating organ meats into my diet. Yes, you read that right! Every now and then, I’ll throw some raw, frozen beef liver into my morning smoothie. It might sound crazy, but these nutrient-dense organs are packed with vitamins and minerals that our modern diet often lacks.

It’s All About Experimentation

Remember, this is just a glimpse into my current dietary adventure. Every body is different, and what works for me might not work for you. The key is to listen to your body, experiment with different ancestral-inspired foods, and find what makes you feel your most primal and alive!

Let’s chat in the comments! What does your 2025 plate look like? Are you considering a more animal-based approach? Share your thoughts and experiences – I love hearing from you guys!

Reverse Seared Smoked Skirt Steak

Smoke Signals: Primal Skirt Steak Perfection

Hey there, primal peeps! Today we’re taking a trip to flavortown with a recipe that’s as simple as it is satisfying: Reverse Seared Smoked Skirt Steak. This bad boy is all about maximum taste with minimal effort, perfect for those nights when you want a delicious meal without getting stuck in the kitchen all evening.

Ingredients:

3lb skirt steak (or flap meat)
Salt (generous amount)

Gear Up:

Smoker (charcoal, electric, or gas all work here!)
Wood (hickory, mesquite, or your favorite smoking wood)
Chef knife
Cutting board
Meat thermometer
Cast iron skillet (optional, but highly recommended)

Prime Time:

Prep the Meat: First things first, grab that skirt steak and give it a good trim. We want to remove any excess fat or silver skin that might hinder the smoke penetration. Once it’s nice and clean, hit it with a generous amount of salt. Let it sit out for about an hour to come to room temperature.
Smoke Show: While your steak chills, get your smoker fired up and preheated to 225°F (107°C). Add your favorite wood chips for that smoky kiss.
Low and Slow: Once the smoker is ready, throw that seasoned skirt steak on the grates. Now comes the patience game – let it smoke for about 30 minutes, or until the internal temperature reaches 130°F (54°C). This is where the magic happens – the smoke infuses the meat with a deep, rich flavor.
Sear it Up (Optional): This step is all about preference. If you want a nice crust on your steak, heat up a cast iron skillet over high heat. Once it’s screaming hot, sear the skirt steak for about a minute per side. This will give you that beautiful caramelized exterior while keeping the inside juicy and tender.
Rest Easy: No matter if you seared it or not, the final step is crucial. Take that smoky masterpiece off the heat and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite.
Slice and Conquer: Now for the grand finale! Grab that sharp knife and slice the steak thinly against the grain. This is key to ensure those long muscle fibers are nice and tender.

Primal Plate Up:

Serve your smoked skirt steak with your favorite sides, like roasted veggies, mashed potatoes, or a simple salad. Don’t forget a drizzle of your favorite sauce or a sprinkle of fresh herbs for an extra pop of flavor.

Season the meat generously with salt and pepper

Load up the meat and smoker for around 30 min

Pull after 30 min and sear on a grill at 500 or in a cast iron pan

Serve with your favorite primal, animal based or paleo sides

This recipe is a winner for any occasion, from a casual weeknight dinner to a backyard barbecue with friends. So fire up your smoker, grab some skirt steak, and get ready to experience the primal satisfaction of perfectly smoked meat!

Primal Pro-Tip: Leftover smoked skirt steak makes for incredible tacos or fajitas. Just shred it up, heat it in a pan, and pile it high on your favorite grain free or bougie corn tortillas with all the fixings.

Let us know in the comments below what your favorite way to enjoy smoked skirt steak is!

Going Primal in 2025

Primal Power Up: Conquering the New Year with Primal Habits in 2025

The champagne toasts have faded, the glitter has settled, and 2025 is officially underway. Here at That’s So Primal, we know this is the time of year resolutions are made, and while we’re all for setting goals, we also champion a sustainable, long-term approach to health and well-being and want to help you by going primal in 2025.

So ditch the fad diets and unrealistic expectations. This year, let’s focus on building a foundation of primal health that fuels your body and mind, all year long. Here are seven key primal principles to get you started:

1. Sleep Like Your Caveman Ancestors:

Our modern world, with its constant blue light and late-night scrolling, wreaks havoc on our sleep cycles. But for optimal primal performance, prioritizing sleep is non-negotiable. Aim for 7-8 hours of uninterrupted sleep each night. Create a relaxing bedtime routine, ditch the electronics before bed, and ensure your bedroom is cool, dark, and quiet. Remember, sleep is when your body repairs and restores itself, so give it the respect it deserves.

2. Sunshine Makes You Primal:

Our ancestors didn’t have vitamin D supplements – they got their daily dose from the sun! Sunlight exposure regulates our circadian rhythm, boosts mood, and helps our bodies produce essential vitamin D. So, ditch the window shades and soak up some morning rays whenever possible. Even 15-20 minutes a day can make a big difference.

3. Protein is Your Primal Powerhouse:

Our bodies crave protein for building and repairing tissues, producing enzymes and hormones, and keeping us feeling satiated. Ditch the processed, sugary cereals and prioritize high-quality protein sources like grass-fed meats, wild-caught fish, eggs, and organs. Aim for around 1 gram of protein per pound of body weight each day.

4. Move Your Body Like You Mean It:

Our primal ancestors weren’t gym rats, but they were constantly moving – hunting, gathering, and navigating their environment. Find ways to incorporate movement into your daily life. Take the stairs instead of the elevator, go for a brisk walk during your lunch break, or join a local fitness class that gets you moving naturally. The key is to find activities you enjoy and can stick with for the long haul.

5. Connect with Your Tribe:

Humans are social creatures, and strong social connections are vital for our well-being. Make time for meaningful interactions with friends and family. Schedule regular social gatherings, join a club or group, or volunteer in your community. Nurturing your relationships will not only improve your mood but also provide you with a strong support system.

6. Find Your Primal Joy:

What brings you joy? Whether it’s spending time in nature, pursuing a creative hobby, or simply enjoying a good book, make time for activities that bring you happiness and fulfillment. Engaging in activities you love reduces stress, boosts your mood, and adds meaning to your life.

7. Embrace the Call of the Wild:

Reconnect with your primal roots by spending time in nature. Go for a hike, plan a backpacking trip, or simply find a quiet spot to enjoy the beauty of the natural world. Immersing yourself in nature reduces stress, improves mood, and provides a sense of peace and tranquility.

Remember, the key to primal health isn’t about quick fixes or drastic changes. It’s about building a foundation of healthy habits that work for you, in the long run. By prioritizing sleep, sunshine, protein, movement, social connection, joyful pursuits, and a connection to nature, you’ll be well on your way to conquering the new year, the primal way.

Embrace the Primal Path

By embracing these primal principles, you’re not just setting resolutions; you’re embarking on a journey of holistic well-being. Going Primal in 2025 is about honoring your body’s innate wisdom and creating a lifestyle that supports optimal health and happiness. Let’s make this year the year you truly thrive.

Stay Primal,

The That’s So Primal Team

Dad’s 3-2-1 Smoked Ribs

By now you can probably tell I like ribs. Anything pork really. It all started with my Dad’s rib recipe I posted here, then I refined that a little bit by combining his method with a little smoke from a Weber, now more recently I combined my Dad’s rib recipe with the classic 3–2–1 smoked rib method to make: Dad’s 3-2-1 Smoked Ribs.

The classic 3–2–1 recipe is all over the internets. Basically you smoke the ribs for 3 hours, then wrap them in foil and liquid for 2 hours, then take them out of foil and put back in the smoker for 1 hour with sauce.

My recipe is different however because it combines my Dad’s oven method with this classic 3–2–1 method. The main difference is that I replace the 2 hour section of the recipe where you wrap the ribs in foil and liquid in the smoker and instead I put the ribs in Pyrex dishes with water, butter and honey and cover with foil for 2 hours. Now this can really be done in the smoker but in my testing I’ve found this oven method gives more consistent results. I’ve really abandoned all my other recipes for ribs and strictly make 3 racks every time like this.

Follow along and let me know how they turn out.

Ingredients
Pork Ribs (I prefer baby back, but you do you)
Your favorite BBQ sauce (this is mine)
Honey
Butter
Smoking chips (I just keep it simple with hickory)

Rub
2T kosher salt
2T paprika
4t granulated garlic
4t chili powder
2t black pepper
1t cumin

Directions:
I start my smoker and set it to 225° and give it time to start smoking. While the smoke is starting I prepare my ribs. I mix my rub and set that aside, then I remove the membrane on the back of the ribs. If you don’t know how to do that, check out this post and it shows exactly how to remove the membrane. After you have the membrane removed, coat the front and back of ribs with a ton of rub (don’t worry it’s delicious). Then put the ribs in the smoker for 3 hours at 225°. Keep feeding the smoker to really get the smoke flavor into the meat during this first 3 hours.

After 3 hours, remove the ribs from the smoker and set your oven to 300°. Then place the ribs in some Pyrex dishes and fill about half with water. Melt some butter and pour over the ribs, squeeze some honey over the ribs and use a brush like this to coat the butter and honey evenly over the ribs. Then cover the dish with foil and put in the over for 2 hours at 300°.

After 2 hours, take the ribs out of the oven and coat them in your favorite bbq sauce. Bring them back out to the smoker and keep them in there for 1 final hour. Now it doesn’t really matter if you have smoke going at this time since most of the smoke flavor penetrated the meat and made the main smoke meat flavor during that first 3 hours. But it’s up to you if you want to smoke this last hour. I typically do just cause I like the smell of the smoke while I’m outside haha.

After the last hour they should be ready to go! Pull them out and try not to eat all of them – or eat all of them – who cares. Enjoy!

Dad’s 3-2-1 Smoked Ribs
Get the rub mixed together

Dad’s 3-2-1 Smoked Ribs
Coat the ribs with the rub (don’t forget to remove the membrane)

Dad’s 3-2-1 Smoked Ribs Load the ribs in the smoker for the first 3 hours at 225°

Dad’s 3-2-1 Smoked Ribs Pull the ribs out after 3 hours

Dad’s 3-2-1 Smoked Ribs Load the ribs in the Pyrex dishes with the honey, butter and water and throw in the oven covered with foil for 2 hours at 300°

Pull them out of the oven and coat them with your favorite BBQ sauce

Load them back in the smoker for one more hour

Pull them out, slice em up and enjoy!