I have to give credit to Mr. What I Gather for this one. Actually, I have to give credit to the Great Western Adventure we embarked upon last summer. We roadtripped from our home in Indiana to Oklahoma, New Mexico and Colorado. In Santa Fe, we ate breakfast at this amazing authentic Mexican restaurant. We both ordered pork in red chili sauce with eggs on the side. After our first bite we knew we had to try and recreate this at home. The Mr. picked out all of the ingredients and threw it together once we made it back home. I think his version rivals what we had out in New Mexico (but my opinion may be a little bit biased) This pork makes a delicious and hearty main dish for dinner or it can be served for breakfast with a side of scrambled eggs and some sliced avocado.
New Mexico Paleo Pork
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes
10 New Mexico dried chilis
4 Japones chilis (can substitute with Guajillo chilis for less spice)
3 cups water
5 garlic cloves, crushed
1 large yellow onion, cut into quarters
1 tsp ground cumin
Salt and pepper to taste
3 lb pork shoulder
-Use a small knife to cut each chili in half lengthwise. Pull the chilies open to remove the stem and seeds. Reserve a pinch of the seeds if you want to add more heat later.
-Add the chilies to a small saucepan with 3 cups of water, garlic, onions and spices. Bring to a boil. Remove pan from heat and let cool for about 10 minutes.
-Add chilies, garlic and onion to a blender with 2 cups of water from the saucepan. Puree until completely smooth. If you want to add more heat, add a few of the seeds to the blender and puree again until smooth.
-Place the pork shoulder into a crock pot. Pour the chili sauce over the port and set the crock pot to low for 7-8 hours.
-Using a fork, shred the pork. It should shred very easily. Stir the sauce well with the shredded pork and serve warm.