Submitted by: Tarah Chieffi
Servings: 6
Ingredients:
10 New Mexico dried chilis
Water
4 japones chilis (can substitute with guajillo chilis for less spice)
5 garlic cloves, crushed
1 large yellow onion, cut into quarters
1 tsp ground cumin
Salt and pepper to taste
3 lb pork shoulder
Instructions:
Use a small knife to cut each chili in half lengthwise. Pull the chilis open to remove the stem and seeds. Reserve a pinch of the seeds if you want to add more heat later.
Add the chilis to a small saucepan with 3 cups of water, garlic, onions and spices. Bring to a boil. Remove pan from heat and let cool for about 10 minutes.
Add chilis, garlic and onion to a blender with 2 cups of water from the saucepan. Puree until completely smooth. If you want to add more heat, add a few of the seeds to the blender and puree again until smooth.
Place the pork shoulder into a crock pot. Pour the chili sauce over the pork and set the crock pot to low for 7-8 hours.
Using a fork, shred the pork. Stir the sauce well with the shredded pork and serve warm.
Notes: This shredded pork is a delicious and hearty main dish for dinner or can be served with fried eggs for breakfast.
kathy says
crockpots are awesome for slow cooking pork. you really only need to add an onion and some salt and pepper you can still end up w/ great pork. this inspired me to try to take it a bit further. didn’t have the either the dried chillies or japones on hand, so instead used several Chipotle Peppers in Adobo Sauce. turned out awesome. brilliant on its own and it does go great w/ fried eggs.
the blending was a great step b/c then i had a very pungent liquid i could use to make a kick-ass soup. after eating all the delicious pork, i added the leftover liquid to amp up some mexican chicken soup (well i used turkey, but whatevs)
http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe/index.html
ditch the tortillas and it is perfectly paleo. it is like a week’s worth of delicious mexican, paleo foods.