Paleo Mexican Pulled Pork Recipe

Name: Paleo Mexican Pulled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Anaheim chile peppers; 3 pounds boneless pork shoulder; 1 teaspoon sea salt; 1/2 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; 1/4 teaspoon chili powder; 1/4 teaspoon ground cayenne pepper; 1 bay leaf; Toppings:; 2 ripe avocados, sliced; 3 tablespoons chopped fresh cilantro; 2 limes, quartered

Servings: persons

2 Anaheim chile peppers
3 pounds boneless pork shoulder
1 teaspoon sea salt
1/2 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
1/4 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
1 bay leaf
Toppings:
2 ripe avocados, sliced
3 tablespoons chopped fresh cilantro
2 limes, quartered

1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2
Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
3
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.
4
Season pork with salt and black pepper.
5
Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side.
6
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.
7
Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 Anaheim chile peppers, 3 pounds boneless pork shoulder, 1 teaspoon sea salt, 1/2 teaspoon ground black pepper, and more.

Yes, Paleo Mexican Pulled Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paleo Mexican Pulled Pork

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