This Paleo friendly recipe is courtesy of Cindy Anschutz Barbieri, Cindy’s Table.
Ingredients
- 6 pounds boneless pork shoulder
- 1 1⁄4 teaspoon sea salt
- 3⁄4 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 yellow onions, sliced
- 3-4 cloves garlic, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes, optional
- 1 cup low sodium chicken broth
- 1 28 ounce can petite diced tomatoes
- 3 tablespoons tomato paste
Instructions
Set EGG for direct cooking at 350°F/177°C.
Take pork shoulder out of package and wipe down with a paper towel. Season with salt and pepper.
Heat your Dutch oven in the EGG. Add in oil and let it get nice and hot. Add in pork and sear all sides for about 2 minutes; you want to create a nice sear. Add in peppers, onions and garlic. Cook for about 5 minutes stirring around using a wooden spoon.
Add in basil, parsley, thyme and red pepper flakes. Pour in chicken broth and diced
tomatoes. Stir to incorporate all of the ingredients. Add in tomato paste and press against the pan with the back of your spoon to help incorporate into the liquid. Cover and let cook 2 hours.
Remove from EGG. Use a large spoon and skim off the fat then go ahead and pull apart the pork or serve in large chunks with the peppers and onions. Enjoy!
Makes 4 servings
Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.
6 pounds of meat should make more than 4 servings!