Pulled Pork with a Paleo Mexican Twist

Ingredients 0/20

Step 1

Set your oven rack about 6 inches from the heat, then preheat the broiler. Line a baking sheet with foil. Cut the Anaheim peppers in half lengthwise, removing the stems, seeds, and ribs. Place them cut-side down on the baking sheet and pop them under the broiler until the skins are blackened and blistered, about 5 to 8 minutes. Once done, transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for around 20 minutes as they cool. After that, peel off the skins and chop up the pepper flesh.

Step 2

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

Step 3

Set the slow cooker to low and let everything cook together for about 8 hours, until the pork is super tender. When it’s done, shred the meat with two forks. Serve it up with some fresh avocado slices, cilantro, and lime wedges for a fresh, flavorful finish.