Crockpot Ancho Pork | PrimalGourmet

Name: Crockpot Ancho Pork | PrimalGourmet
Cook time: 7 h
Total time: 7 h
Cuisine: American, Mexican, Latin American
Ingredients: 2-3lbs bone-in pork shoulder roast; 2 dried, whole ancho chilies – deseeded, stems removed; 1 medium onion – diced; 5-6 cloves garlic – minced; 5-6 sprigs fresh thyme; 1/2 tsp cinnamon; 2 tsp smoked paprika; 2 tbsp apple cider vinegar; 500ml chicken stock; salt & pepper; cauliflower rice – use your favorite recipe or watch my YouTube video for an idea; romaine lettuce – roughly chopped; purple cabbage – shredded; red radish – cut into matchsticks; Whole30 compliant salsa – homemade pico de gallo works; ripe avocado – sliced or diced; fresh lime – garnish; cilantro – garnish

6 steps

Cook:7h

Updated at: Thu, 17 Aug 2023 13:46:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1048.9 kcal (52%)

Total Fat61.5 g (88%)

Carbs38 g (15%)

Sugars10.2 g (11%)

Protein84.4 g (169%)

Sodium1113.4 mg (56%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 lbspork shoulder roast

bone-in

2dried ancho chilies

whole, deseeded, stems removed

1onion

medium, diced

5 clovesgarlic

minced

5 sprigsfresh thyme

½ tspcinnamon

2 tspsmoked paprika

2 Tbspapple cider vinegar

500mlchicken stock

salt

pepper

cauliflower rice

use your favorite recipe or watch my youtube video for an idea

whole30, compliant, homemade pico de gallo works

avocado

ripe, sliced or diced

Instructions

Step 1

To a high power blender, add ancho chili, cinnamon, smoked paprika, apple cider vinegar, & chicken stock. Blend on high speed until completely smooth.

Step 2

Pat pork shoulder dry with kitchen towel & season all sides with salt & pepper – transfer to slow cooker along with the onions & garlic. Pour in the chili-stock mixture & give everything a bit of a mix in the pot so that the ingredients are evenly distributed. Submerge the sprigs of fresh thyme.

Step 3

Close the lid & cook on high for 5-7 hours or until meat is falling of the bone.

Step 4

Carefully transfer pork to a bowl or large platter & let cool until you can shred it using your hands – set aside.

Step 5

Strain the sauce and pour it into a stockpot. Heat over medium heat until the sauce reduces by half. Taste for seasoning and adjust salt and pepper accordingly. Pour the reduction over the shredded pork and toss to coat.

Step 6

Serve Ancho Pork overtop a bowl of cauliflower rice, lettuce & shredded cabbage. Garnish with salsa of choice, radish, avocado, fresh cilantro & lime wedges

View on cookprimalgourmet.com

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