Well, we made it through the storm here in Atlanta! We were lucky to not lose power, although I was secretly looking forward to drinking too much wine and stumbling around my house wearing my headlamp and a ski suit. We stayed warm, laid low, ate too much, and sang songs of joy when the sun finally came out today.
Pre-ice-snow-jam-pocalypse 2014 I braved the crowd on Monday afternoon to, 1: do my normal weekly grocery shopping, and 2: test my patience. Most people who were prepping for the storm were buying necessities such as milk and bread, which were scarce. Being the modern cavegirl I am, that wasn’t a problem. I wanted to do something in the crock pot, and something spicy. I picked up a three and a half pound pork roast to make some New Mexico red chile pulled pork.
New Mexico red chile pulled pork, is basically my version of paleo-friendly, crock pot carne adovada, and it is way better in a snow storm than bread and milk sandwiches.
I’m a big fan of red chile. When in my homeland, my answer to the NM official state question is 99.5% of the time red, unless I feel festive, then the answer is Christmas.
The spice in this recipe isn’t overwhelming at all, and the red chile gives off a great flavor. If you can’t seem to find New Mexican red chile powder in the store, you can always order it online here. I haven’t really looked for it here in GA, I picked some up over Christmas in NM.
I strained the sauce after cooking, and skimmed off the excess fat. (If you don’t have one of these, you should get one. I love it for my bone broths and now this as well). When I put the pork away I poured a good amount of the sauce in the bowl to keep it moist, and saved the rest for pouring over leftovers.
You can serve it any way you want to really, with tortillas, or cauliflower rice, in enchiladas or burritos, I made huevos rancheros, and then had it again over veggie pancakes.
- 3-4 lb pork shoulder roast
- ¼ cup bacon grease or coconut oil
- 3 Tbsp arrowroot powder
- ½ cup New Mexico chile powder
- 6 cloves garlic, peeled & chopped
- 5 cups bone broth or water
- 1 Tbsp dried oregano
- 1 tsp cumin
- 2 Tbsp salt
- Heat bacon grease over medium heat in deep skillet or frying pan, or pot. Just something large enough to hold the 5 cups of liquid.
- Stir in arrowroot powder and fry until golden
- Stir in chile powder
- Slowly add in broth or water and stir until lumps are gone
- Stir in garlic, oregano, cumin and salt
- Simmer for 20 minutes, set aside to cool
- Once the chile is cool, pour over the pork and let in marinade in the refrigerator for 6-12 hrs. Longer is better.
- After marinading, place pork and marinade in crock pot and cook on low for 8-10 hrs. or until it shreds easily with a fork.