If you haven’t been to the Whole 9 Life website yet, it’s definitely a spot you’ll want to frequent. Melissa and Dallas do what they can to bring you the latest and greatest Paleo information, and one of my favorite features of the 9-Blog is their “Steal this Meal” recipes submitted by their readers.
Not too long ago, my mouth watered over the ingredients for their featured Crockpot Carnitas from Lydia Ash. Her recipe called for the use of Pork Ribs, but I decided it would be the perfect opportunity to try a slow-roasted Pork Shoulder – something I’ve always wanted to cook!
So, I borrowed Lydia’s Spice & Veggie mixture, and created a delicious Mexican Pork Pot Roast!
- 4lb bone-in Pork Shoulder
- 2 large onions, diced
- 2 cups of diced tomatoes
- 2 cups of diced peppers
- 2 heaping tsp dried oregano
- 1 heaping tsp granulated garlic powder
- 1 heaping tbsp chili powder
- 2 heaping tsp cumin
- Mix all the dry spices in a small bowl. Be generous with the measurements if you like!
- Rub all sides of the Pork Shoulder with the spices.
- Mix the diced tomatoes, peppers, and onions in a separate bowl.
- Cover the bottom of the Crockpot with a generous amount of the diced veggies.
- Add the Pork Shoulder – if there’s a fat layer, we put that on top.
- Add the remaining diced veggies on top of the Pork and on the sides.
- Turn your Crockpot on low, and cook for 8 hours.
- Serve up & enjoy! Garnish with Sea Salt & Pepper, if desired.
Happy Eating :) Joey