Super Bowl Sunday has always been a day full of excess. Lots of food… lots of beer… never enough sleep that night and lots of regret the next day. But this year?
Not so much.
I mean there was food and beer, but sadly for poor little paleo me, most of it was off-limits. Oh and apparently there was also a game? Not sure though because I sure as hell didn’t see one.
So instead of my usual gorging on all things carbalicious and cheesy, I decided to bring something that I could enjoy without totally going off the paleo wagon, but that everyone else would (hopefully) like too. And that’s how I landed on chili. It’s like the Jerry Seinfeld of food. How could anyone not like it?
Surely it wouldn’t be the same without cans and cans of delicious beans and sky-high piles of shredded cheese. And the sour cream?? MY GOD, THE SOUR CREAM!
Yeah. Didn’t miss any of it. Not a one. In fact, I actually think using pork is my new favorite way to make chili. Not only because I got to use my crockpot, and you guys know how I feel about my crockpot, but I loved the complexity of the flavors that developed without throwing all kinds of “stuff” in to mask the flavor of the meat. Instead it really enhanced it.
So maybe I didn’t get to face plant into jalapeno popper dip this year or drink a cold frosty beer, but I did enjoy a very nice bottle of Merlot and didn’t fall into a food-induced coma that resulted in unbuttoning my jeans in public just so I could keep breathing. Yeah. It was kind of nice. And everyone else actually seemed to enjoy it, sans beans and all. And if they lied to me, well that just makes them good friends.
Pulled Pork Chili
Prep time 15 min
Cook time 10-12 hours
3-4 lb pork shoulder (or “butt”) roast (I used boneless, but only bc it was on sale)
2 T evoo
1 T southwest spice rub (combo of cumin, chili powder, crushed red pepper and garlic powder)
1 med yellow onion, chopped
1 green bell pepper, chopped
2 28oz cans crushed tomatoes
1 T cumin
1 tsp chili powder
2 tsp garlic powder
1 tsp Mexican oregano
1 tsp cocoa powder (unsweetened)
3 T coconut sugar (you can sub regular sugar here)
2 jalapenos, sliced
juice of 1/2 a lime
Directions: Season the pork with the southwest spice rub, and heat oil in a pan over med-high heat. Once oil is hot, sear all sides of the roast until a nice dark brown crust develops. Place chopped onion and peppers on the bottom of the crockpot and set the roast on top. In a large bowl, combine crushed peppers and the rest of your spices and sugar, and pour over the pork. Cook on low for 10-12 hours. (I cooked mine for 8 and while it was done, it was still a little tough to shred. The longer you can go, the easier it will fall apart.) Once tender, shred with two forks, add lime juice and cook for another hour. Serve with chopped fresh cilantro and avocado, or any other fixins’ you like.
The only thing I missed was using tortilla chips as my spoon. But again… pants stayed buttoned, so win?