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1
Rub paprika, chilli powder, salt and pepper into pork tenderloin or butt roast until well coated.
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2
Refrigerate overnight in plastic wrap
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3
Place marinated pork in a large pot.
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4
Add sliced onions, whole garlic cloves & cover with water.
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5
If needed, more water can be added depending on size of roast.
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6
Make sure water comes up to just the top of the roast in the pot.
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7
Turn stove on high and bring water to a boil.
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8
Once water is boiling, cover pot with the lid and reduce heat to low.
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9
Allow pork to simmer for about 4 hours.
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10
After 4 hours, turn off stove.
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11
Grab a colander and strain all water.
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12
Transfer pork to a plate or bowl and shred meat with two forks.
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13
Once pork has been shredded, transfer back into pot and add can of colorado sauce and tomato sauce.
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14
Simmer on low for another 2 hours.
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15
Season as desired.
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16
You can add sugar if you prefer a sweeter pork.
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17
Once pork is finished, set aside.
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18
In a large pan place 2 tbs of olive oil.
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19
Add cubed zucchini squash, fresh or frozen corn and fresh tomatoes.
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20
Cook on med-high heat then place lid over pan and reduce temperature to low.
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21
Cook for about 10 mins until veggis are soft but not mushy.
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22
You can serve this meal with shredded cheddar cheese, avocado & corn or flour tortillas if you choose or keep it low carb and serve without.
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23
Enjoy :)
