Mexican Pulled Pork for a Paleo Diet

Ingredients

• 2 Anaheim chile peppers
• 3 pounds boneless pork shoulder
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 2 tablespoons bacon fat
• 1 cup beef broth
• 1 (6 ounce) can tomato paste
• 1 onion, halved and sliced
• 1 red bell pepper, seeded and sliced
• 1 lime, juiced
• 4 cloves garlic, crushed
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• ¼ teaspoon chili powder
• ¼ teaspoon ground cayenne pepper
• 1 bay leaf
• Toppings:
• 2 ripe avocados, sliced
• 3 tablespoons chopped fresh cilantro
• 2 limes, quartered

Step 1

Place your oven rack about 6 inches from the heat and preheat the broiler. Line a baking sheet with foil. Slice the Anaheim peppers in half lengthwise, take out the stems, seeds, and ribs, then put them cut-side down on the baking sheet. Broil them until their skin is blackened and blistered, which should take around 5 to 8 minutes. Once done, transfer the peppers to a bowl, cover it tightly with plastic wrap, and let them steam for about 20 minutes as they cool. After that, peel off the skins and chop up the flesh.

Step 2

Season the pork with salt and pepper. Heat some bacon fat in a large skillet over medium-high heat and brown the pork on all sides, about 3 minutes per side. Then, move the pork to your slow cooker. Pour in the beef broth and spread the tomato paste over the pork to coat it. Add the roasted peppers, chopped onion, red and yellow bell peppers, lime juice, garlic, cumin, oregano, chili powder, cayenne, and a bay leaf.

Step 3

Let it cook on low for roughly 8 hours until the pork is super tender. When it’s ready, shred the meat with two forks and serve it up with some avocado, fresh cilantro, and lime wedges for a fresh, tasty finish.