Paleo | Whole 30 | Gluten Free
Serving Size 5
Total Time 7 Hours
1 4-5 lbs pork shoulder
1 white onion, diced
1 jalapeno, seeded and diced
4 cloves garlic, smashed
2 tbsp avocado or olive oil
salt and pepper, to taste
4 oz can mild chopped green chiles
1/2 cup packed fresh cilantro
1 cup chicken broth
1/2 tsp ground cumin
1/2 tsp dried oregano
juice of 1 lime
2 avocados - topping
cilantro lime cauliflower rice (see recipe in sides)
Preheat oven to 375 degrees.
Remove husks and rinse the tomatillos.
Place on a baking sheet and roast in the oven for 30-40 minutes.
While tomatillos are baking, pat the pork shoulder with a paper towel. use a knife to cut off any excess fat (I like mine pretty lean - so I take a lot off). Season the entire pork shoulder with salt and pepper (on all sides).
When tomatillos are done, place in a blender with the onion, oil, jalapeno, garlic, broth, cilantro, green chiles, cumin, oregano, and lime juice and blend until smooth. Add additional salt and pepper, to taste.
Add seasoned pork shoulder to the crock pot and pour in sauce until pork is covered. Save extra sauce for serving.
Turn on high and let sit for 6-7 hours. Pork should be falling off the bone.
Serve on top of cilantro lime cauliflower rice (see recipes in sides) with avocado and extra green sauce (make sure it is heated).
tips & tricks
This is a great recipe to meal plan. It makes a ton!
Serve on top of cauliflower rice, in tortillas, or over a bed of lettuce.
Avocado topping can be substituted for guacamole
(must have one - it really makes the dish).