Paleo
Slow-Cooked Chili Pork Roast
Skillet Squash and Mixed Greens with Jicama Salad
Ingredients
- 1 Tbsp ancho chili powder
- 1½ tsp smoked paprika (or use regular)
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic, minced
- 4 lb boneless pork shoulder roast, well trimmed
- 1 onion, chopped
- 1 bay leaf
Instructions
- Combine chili powder, paprika, salt, pepper, and garlic; rub over pork, and transfer to a 5- to 7-quart slow cooker. Add onion and bay leaf.
- Cover and cook on LOW 10 hours.
- Discard bay leaf. (Chop 3 cups pork, and reserve for Pork and Bean Loaded Nachos recipe.) Serve remaining with squash and salad.
Side Dish Ingredients
- 5 Tbsp olive oil (or use coconut oil)
- 3 yellow squash, cut into ¼-inch-thick slices
- 1 onion, thinly sliced
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lime juice
- 1 Tbsp Dijon mustard
- ½ tsp garlic salt
- ½ tsp pepper
- 1 (6-oz) pkg spring mix lettuces
- 1 small jicama, peeled and chopped
Side Dish Instructions
- Heat 1 Tbsp oil in a large skillet over medium-high heat. Add squash and onion; sauté 6 to 8 minutes or until just tender. Stir in parsley.
- Combine lime juice, mustard, garlic salt and pepper in a large bowl; gradually add ¼ cup oil, stirring constantly.
- Add spring mix and jicama; toss to coat.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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