Spicy Skillet Pulled Pork

Paleo Pork Perfection!

I can’t. I just… can’t.  This meal started as a strong desire for Ropa Vieja and ended with the most magical dinner, nay FOOD, I have ever made!  I am not exaggerating.  This turned out worlds better than I was expecting and The Dr. even said “Babe, I think this is the best thing you have ever made” and couldn’t even tell me a very important story until it was completely gone.  I also COULDN’T keep my fingers out of the skillet while I was waiting for The Dr. to get home… I kept texting him, “what is your ETA? I need this in my mouth and it will be gone if you don’t hurry” and “babe… PIGGY” because honestly, who doesn’t want pulled pork/carnitas for every meal… oh, maybe that’s just me.  I digress, this dish is easy, incredibly flavorful, and only dirties one skillet! Whoop whoop!

So what I’m saying is, go to the butcher/grocery store/deli/whatever and get a big, bone-in boston butt as soon as you physically can and then make this!! It’s a little time intensive (will take a couple days to actually get to this recipe) but DAMN is it worth every second of waiting.

I was going to tell you about some other stuff today but lets face it, you want this and I don’t want to keep you from it.  Click here for the recipe! You can thank me later 🙂

Sweet Potatoes and Smiles,

– The Freckled Foodie

Hog Pile, pun intended

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Spicy Skillet Pulled Pork

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-3 depending on your hunger level
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • 3-7lb bone in Boston Butt or Pork Shoulder
  • Red Sea Salt
  • 1 1/2- 1 3/4 lbs Pulled Pork (from your boston butt)
  • 1-2 Tbsp Coconut Oil
  • 1/2-3/4 bag of Trader Joe’s Grilled Peppers and Onions (could use fresh as well)
  • 3/4 jar of Trader Joe’s Salsa Authentica
  • 1/3 jar of any other salsa of your choosing (or the rest of the above salsa) I used Roasted Poblano Pineapple Salsa for a hint of sweetness
  • 3 heaping Tbsp Capers
  • 2 minced Cloves of Garlic
  • 2-3 Tbsp White Wine Vinegar
  • 2 heaping Tbsp Cumin
  • 1/2 Tbsp Cayenne
  • 1 Tsp Cinnamon

Directions:

  1. First you have to make the pulled pork, so rub the pork thoroughly with the salt, be generous
  2. Place your pork on something that will keep it off the bottom of your crock pot, I used a vegetable steamer. You basically want the juices to collect at the bottom and not have the pork sitting directly in it
  3. Turn your crock pot on low and leave it for 14-16 hours until the meat shreds easily with two forks
  4. Remove the pork, shred it and use a little of the drippings to add flavor and salt and set aside
  5. When you are ready for dinner grab a skillet and melt the coconut oil over medium heat
  6. Cook the peppers and onions for a 3-4 minutes then add the capers and garlic for 3 more minutes
  7. Add the pulled pork and cook for 3-4 more minutes, stirring to combine
  8. Add the vinegar, spices, and salsa and stir until combined
  9. Turn heat down to low and simmer for 5-10 minutes stirring occasionally
  10. Serve alone, over cauliflower rice, or in corn tortillas for those non-paleo friends (i.e. The Dr.)
  11. 🙂 Prepare yourself for magnificence

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Comments: 2

  1. Recipe Round-up | kayleo October 22, 2013 at 12:21 pm Reply

    […] Spicy Skillet Pulled Pork, discovered this one last time I did whole 30 and it was another one I doubled the recipe of so I could hoard for several days of delicious lunch and dinners.  […]

  2. […] 11. Spicy Skillet Pulled Pork There’s nothing quite like spicy pork, and this is a way to make it up in the skillet. You start things off by making a batch of pulled pork, which can take all day. Once you have the pulled pork ready it’s time to add it to the skillet and spice it up. Peppers, salsa, and cayenne combine to give this its spicy flavor, and you’ll be glad that you didn’t stop at pulled pork and turned it into something even more. You can a lot of control over just how spicy this gets by reducing or increasing the amount of the spicy ingredients used. […]

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