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Paleo Mexican Pulled Pork
Paleo Mexican Pulled Pork
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Prep Time:
40 minutes
Cook Time:
497 minutes
Total Time:
557 minutes
"Pork shoulder simmered with bell peppers, roasted chiles, and bold Mexican flavors for irresistible paleo pulled pork."
Ingredients:
  • 2 Anaheim chile peppers
  • 3 pounds boneless pork shoulder
  • 1 teaspoon sea salt
  • 0.5 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 yellow bell pepper, seeded and sliced
  • 1 lime, juiced
  • 4 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon ground cayenne pepper
  • 1 bay leaf
  • 2 ripe avocados, sliced
  • 3 tablespoons chopped fresh cilantro
  • 2 limes, quartered
Instructions:
  • Preheat the broiler with the oven rack positioned 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
  • Cut Anaheim chile peppers in half lengthwise and remove stem, seeds, and ribs. Arrange peppers cut-side down on baking sheet.
  • Broil the peppers until they are blackened and blistered in a preheated broiler for 5 to 8 minutes. Transfer the peppers to a bowl and tightly cover with plastic wrap to steam as they cool for about 20 minutes. Peel off and discard the skins, then chop the flesh.
  • Season the pork generously with salt and black pepper.
  • In a large skillet over medium-high heat, sizzle the bacon fat until shimmering. Add the pork and sear until beautifully browned on each side, around 3 minutes per side.
  • Place the pork in a slow cooker, then pour in the beef broth and mix in the tomato paste. Add the roasted chile pepper, onion, red and yellow bell peppers, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf.
  • Slow cook pork until tender for 8 hours. Shred using 2 forks and serve with avocados, cilantro, and lime wedges.

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