Prep Time: 10 minutes
Cooking Time: 6 hours in the slow-cooker
2.5 pounds of boneless pork shoulder, cut in several chunks
1 yellow onion, peeled & chopped
1 cup of green salsa
1 cup chicken or beef bone broth
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon ground cumin
1 tablespoon ground smoked paprika
4 scallions, minced
¼ cup fresh cilantro, chopped
Add cut pork shoulder pieces, chopped yellow onion, green salsa and bone broth to a slow-cooker and cook on low heat for 6 hours.
When the pork is finished cooking, remove from the slow-cooker by the pork and onion mixture onto a large cutting board.
Allow to cool for a few minutes and then dice very well with a sharp knife.
Place the pork mixture into a large bowl and season with sea salt, pepper, garlic powder, cumin, smoked paprika and scallion. Toss well.
Scoop 4 ounces of pork into each freezer plastic bag and add a sliced radish and some chopped cilantro to each bag.
Place in the freezer for up to 6 months, grabbing a bag to heat up for lunches as desired.
Serve over a bed of lettuce, cauliflower rice or with additional veggies.
Net Carbs: 1