Mexican Pulled Pork for Paleo Diets

Position the oven rack approximately 6 inches away from the heat source and set the oven to broil. Line a baking sheet with aluminum foil for easy cleanup.

Cut Anaheim chile peppers in half lengthwise, carefully removing the stem, seeds, and white membranes. Place the cut-side down peppers on the prepared baking sheet.

Place the peppers under the broiler and cook until they are deeply charred and blistered, taking about 5 to 8 minutes. Remove the peppers from the oven and let them cool slightly, then transfer them to a bowl and cover tightly with plastic wrap. Allow the peppers to steam as they cool, which should take around 20 minutes. Once cooled enough, remove the skins and chop the flesh into smaller pieces.

Sprinkle salt and black pepper over a pork cutlet for added flavor.

Heat the bacon fat in a large skillet over medium-high heat. Add the pork cutlet and cook until it's nicely browned on both sides, taking about 3 minutes per side.

Transfer the pork to a slow cooker and pour in beef broth. Add a generous amount of tomato paste to coat the pork evenly. Include roasted Anaheim chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf in the slow cooker.

Cook on Low for 8 hours or until the pork is tender. Use two forks to shred the pork into bite-sized pieces. Serve with sliced avocados, chopped cilantro, and lime wedges on the side.