Ingredients

The following ingredients have 4 Servings
  • 3 lbs 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 14 oz can whole tomatoes (with juices)
  • 2 bay leaves
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
  • In a large skillet over 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 leftover meat bits in the pan (adds great flavor!).
  • Add the vinegar to the skillet and allow it to come to a boil. Continue cooking 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 into thick slices and serve with the cooking liquid as a sauce.