- 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;
1. Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
2. 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.
3. 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!).
4. Add the vinegar to the skillet and allow it to come to a boil. Continue cook until the liquid is nearly all evaporated.
5. 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.
6. 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.
7. 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.
8. Discard the bay leaves, carve the roast in thick slices and serve with the cooking liquid as a sauce.