Paleo Mexican Pulled Pork

Pork shoulder is slow-cooked with bell peppers, roasted Anaheim chiles, and lots of Mexican spices in this paleo pulled pork recipe.

• Preparation Time: 40 mins
• Cooking Time: 8 hr 17 mins
• Total Time: 8 hr 57 mins
• Calories: 219 Calories

Ingredients

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

Recipe Instructions

Step 1

Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.

Step 2

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.

Step 3

Season pork with salt and black pepper.

Step 4

Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side.

Step 5

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.

Step 6

Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.

Step 7

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.