Mexican-Style Pulled Pork

• Ingredients

  • 2 to 3 lb. pork butt or shoulder;
  • 1/2 cup salsa;
  • 1/2 cup enchilada sauce;
  • 1/2 cup beef stock;
  • 2 green chilies, thinly sliced;
  • 1 tbsp. chili powder;
  • 1 tbsp. garlic powder;
  • 1 tsp. onion powder;
  • 1 tsp. paprika;
  • Sea salt and freshly ground black pepper;

• Nuts & Seeds

  • 1 tsp cumin

Found on paleoleap.com

Ingredients

• 2 to 3 lb. pork butt or shoulder;
• 1/2 cup salsa;
• 1/2 cup enchilada sauce;
• 1/2 cup beef stock;
• 2 green chilies, thinly sliced;
• 1 tbsp. chili powder;
• 1 tbsp. garlic powder;
• 1 tsp. onion powder;
• 1 tsp. paprika;
• 1 tsp. cumin;
• Sea salt and freshly ground black pepper;

Directions

• Mix all the ingredients for the Mexican-Style rub in a bowl. Rub the pork meat generously on all sides with the spice rub. Optional: let the meat marinate for 12 to 24 hours in the refrigerator. Place the pork, salsa, enchilada sauce, beef stock and green chilies in a slow cooker and cook for 6 to 8 hours on low. Remove the pork from the slow cooker and let rest. Strain the sauce from the slow cooker in a saucepan using a colander. Bring the sauce to a boil over medium-high heat and simmer until reduced and thicker. Shred the pork with two forks and place back in the slow cooker. Pour the sauce over the pork and toss; cook on high for 20 minutes and serve.