After abstaining from pork for 6 years, my first time eating pork besides bacon was this Christmas Eve when I made Nom Nom Paleo’s Kalua Shredded Pork. I was so surprised how much I enjoyed the meat and couldn’t even tell it was pork. Since then I have still been a little pork shy. I’ve tried pork loin and pork chops but neither really appealed to me as much as the shredded pork. I wanted to make an easy recipe that didn’t require an oven because Oklahoma is currently under a heat advisory. I know crockpots seem like a winter tool but I love using them in the summer because they don’t heat up your kitchen the same way as the stove or oven! This southwestern shredded pork is super easy but packed with flavor.
I leave for Maine today! I’m so excited to check another state off my list. I thought I hadn’t visited about 10 states in the US. I was way off. More like 24 states, which means I have only been to just over half of the 50 states. I might have traveled halfway across the globe but it appears I still have a lot of my own country to explore! I can’t wait to explore Portland. I did a little Googling and discovered they have the first fermentory that brews kombucha and ciders! I’m still looking for recommendations of what to do and where to eat if you have any!
- 5 lbs bone-in pork shoulder
- 6 oz can hatch green chilies
- 2 candy onions or shallots, chopped
- 4 garlic cloves, chopped
- 1 tsp ground oregano
- 1 tsp cumin
- 1 tbls sea salt
- 1 tbls olive oil
- 2 tbls lime juice
- Place all ingredients except pork in the blender and mix until smooth.
- Rub mixture over pork shoulder and place into bottom of your crockpot.
- Cook on low for 8-10 hours.
- Remove from crockpot and let sit for 5-10 minutes then shred with two forks.