Slow Cooker
Slow Cooker Tomato-and-Green Chile Pork
Broccoli Slaw Toss
Ingredients
- 2 Tbsp coconut oil
- 3 lb bone-in pork shoulder roast, trimmed
- 2 Tbsp almond flour
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (10-oz) can diced tomatoes with green chiles
- 2 cups organic chicken broth
Instructions
- Melt oil in a large skillet over medium-high heat. Sprinkle pork with flour, and cook in hot oil 8 minutes.
- Transfer pork to a 5- or 6-quart slow cooker. Add onion, garlic, tomatoes, and broth.
- Cover and cook on LOW 7 to 8 hours or until pork is tender.
Side Dish Ingredients
- 1½ Tbsp fresh lemon juice
- 1½ Tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ½ (5-oz) pkg arugula
- 1 (12-oz) pkg broccoli slaw
Side Dish Instructions
- Whisk together lemon juice, oil, mustard, garlic, salt, and pepper in a bowl. Add arugula and slaw; toss. Serve immediately, or cover and chill 1 hour.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Matching Grocery List
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