Paleo Mexican Pulled Pork Recipe

Paleo Mexican Pulled Pork

4.6

(10)

8 Reviews

8 Photos

The great thing about this recipe is that you can prepare everything the night before and just throw it in the slow cooker in the morning on your way out the door. When you get home you will have dinner waiting for you and your house will smell delicious! If you like extra spice then increase the amount of chili powder and cayenne pepper. Serve with your favorite hot sauce.

Submitted by LUCHAPROV

Published on March 31, 2020

Prep Time:

40 mins

Cook Time:

8 hrs 17 mins

Additional Time:

20 mins

Total Time:

9 hrs 17 mins

Servings:

Yield:

8 servings

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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 yellow 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

Directions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
Cook in the preheated broiler until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with plastic wrap. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh.
Season pork with salt and black pepper.
Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side.
Transfer pork to a slow cooker. Pour in beef broth and coat pork with tomato paste. Add roasted chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf.
Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.

Tips

Cook's Notes:

Substitute beef tallow or lard for the bacon fat if desired.

Substitute one 4-ounce can diced green chiles for the roasted anaheim chile peppers if desired.

Nutrition Facts (per serving)

219	Calories
11g	Fat
10g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 219
% Daily Value *
Total Fat 11g	14%
Saturated Fat 4g	19%
Cholesterol 67mg	22%
Sodium 548mg	24%
Total Carbohydrate 10g	4%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 21g	42%
Vitamin C 44mg	49%
Calcium 53mg	4%
Iron 6mg	31%
Potassium 641mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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