Can I just tell you how much I love trying a new crockpot meal? Especially pork?
1) If we love them, I have yet another easy meal to add to my list of go-tos.
2) I love seeing Brenden happy, and it seems he’s happiest eating PORK.
3) Slow-cooker recipes usually have lots of leftovers, and leftovers are my best friend.
This is a style of pork I’ve never even heard of before! It’s a traditional Mexican slow-roasted pork that is prepared by marinating the meat in strongly acidic citrus juice. And the mix of spices is superb.
The recipe calls for Pork Butt. Which, if you want to be less grossed out you can just call “Pork Shoulder.” It’s a great cut of meat for the crock-pot because it has lots of good fat to render, and it’s a great cut of meat for your wallet because it’s more economical than most cuts. WIN.
- 4 lbs pork butt
- 2 tomatoes, diced
- 2 red onion, sliced
- 1 bell pepper, diced
- 1/3 cup orange juice
- 2/3 cup fresh-squeezed lime juice
- 2 garlic cloves, minced
- 2 habanero peppers, seeded and chopped
- 1 tsp ground cumin
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1 tbsp. dried oregano
- Fresh cilantro
- Sea salt and freshly ground black pepper
I always cut my veggies first, even before I even open the meat. I want the meat to be the last thing that touches my surfaces.
So first I dice the tomatoes, slice the red onions, and dice the red peppers. Already I am loving this meal, just look at these beautiful colors!
I dump all of that in a big bowl, and put it aside for later.
Now I juice the limes and pour the juice in a bowl with the orange juice and the garlic. I dice the habanero peppers and throw them in there too.
I set the bowl of juices aside and go on to the spices.
I mix all the spices in a little bowl and then the meat makes an appearance.
I always try to buy happy meat/meat that came from happy animals.
I rub the spices into the meat.
Now it’s time to put it all in the pot!
I set the meat in the slow cooker and pour the delicious liquid over the top.
Next I pour the bowl of veggies on top of that.
Once the meat is cooked (8 hours later) I shred it and mix it all in the crockpot to make sure it has access to all the flavors and juices.
This pork can be served with a sweet potato mash, or with anything really, but I chose to make tacos.
I made some black beans to go with it, and warmed some corn tortillas in a pan. I find that doing this without butter makes the corn tortilla perfectly warm and crispy while still being just a little chewy. (Which I love.)
The most important ingredient they saved for last:
Add some sea salt and plenty of cilantro to your final dish! It takes the entire meal to a different level.
It was a winner! Michael loved the pork by itself, Brenden and I loved the tacos, Brielle wouldn’t try it, (but what’s new??) and I’ll for sure be making it again.
Next time I plan to marinate the meat in the spices and juices overnight.
*This is yet another recipe from paleoleap. I could make a recipe -a-day from these guys and never get bored! Check them out for all things Paleo!