• 3 large tomatoes
  • 1 chipotle in adobo sauce
  • 3 lb pork butt shoulder roast
  • 1 onion
  • 1/2 cup chicken stock

When I was home in Colorado a few weeks ago I had a dish similar to this. It was made by my friend and fellow paleo peep Sarah. She used smoked tomatoes  that she canned the fall before as well as a chipotle in adobo sauce. It made for a homey, spicy, delicious pulled pork. I was a HUGE fan. I have a ridiculous appetite and it took all I had not to eat all of the “leftovers” at dinner the night they served it.

This Sunday when I was cooking for the week I decided to make our weekly pulled pork. However upon pulling everything out I stopped short, no barbecue sauce this week. I’m a few days in to the 21 Day Sugar Detox and wanted to keep the pork “clean” for the program so I went back to the drawing board. I almost cooked it like a conventional pork roast in the oven but really didn’t want to go through that process. Plus, I’ve really come to enjoy making a big pulled pork every Sunday to enjoy for lunch over the week, and the kids have also really been digging it. I started thinking about how to craft a barbecue sauce with NO sweetener of any sort then I remembered Sarah’s delicious homey dish. I didn’t have any smoked tomatoes yet(they’re on my to do for canning this fall) so I broiled some tomatoes from my garden until lightly charred. I pulled a frozen chipotle pepper from the freezer and diced it, chopped the onion, and found some chicken broth in the fridge. Today I chose to brown the pork roast chop as I was slicing and dicing everything. After it was browned I placed it all in the slow cooker to simmer for the day- sometimes I like to plop it in, toss it in, chuck it in- today I was working with a bit more intention so I browned it and gingerly placed it all in.

The dish was delicious. Definitely on the “hot” side so the kiddos won’t be eating it this week but Steve and I will love every bite. It’s a nice change from the weekly BBQ version, sometimes it’s good to spice things up…

Fire Roasted Tomato and Chipotle Pulled Pork

  • Cut 3 large tomatoes in half and broil until slightly charred
  • Dice 1 chipotle in adobo sauce
  • Brown a 3 lb pork butt shoulder roast, I did this in bacon fat about 4 minutes per side(this step is optional)
  • Chop the onion
  • Gingerly place all of the ingredients in the slow cooker
  • Drizzle the chicken stock over everything
  • Set the crock pot to low and cook for 8 or more hours- mine cooked almost 12

How do you cook your pork roasts?