Thursday, November 1 –
- 3lbs boneless pork loin roast;
- 2 tbsp paleo cooking fat;
- 5 cloves garlic, minced;
- 1 onion, thinly sliced;
- 1 tbsp chili powder;
- 2 tsp ground coriander;
- 2 tsp ground cumin;
- ¼ cup apple cider vinegar;
- 1 ½ cups water or homemade stock;
- 1 14oz can whole tomatoes, with juices;
- 2 bay leaves
- Sea salt and freshly ground black pepper to taste;
- Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
- In a large skillet over a medium-high heat, add the cooking fat and then sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow-cooker.
- In the same skillet used above, combine the garlic, onion, chili powder coriander, and cumin. Mix well, while scraping up the left over meat bits in the pan (adds great flavor!).
- Add the vinegar to the skillet and allow it to come to a boil. Continue cook until the liquid is nearly all evaporated.
- Finally add the water or stock to the skillet, using it to whisk up all the drippings and spices in the pan. Pour the whole thing into the slow-cooker with the pork roast.
- Crush the tomatoes over the roast, followed by the tomato juices. Add the bay leaves, give it a good stir and adjust the seasoning by adding more salt and pepper, if needed.
- Set your slow-cooker to low and cook for about 8 hours. Once the meat pulls apart easily and it is not too pink in the center it is ready to serve.
- Discard the bay leaves, carve the roast in thick slices and serve with the cooking liquid as a sauce.