Ground chipotle pepper (chipotle powder) provides the heat and smoke—and just a few dates provide the sweetness—to this slow-simmered pork shoulder. Paper-thin slices of jicama serve as fresh and crunchy “tortillas” to serve with the richly flavored meat. You could also serve it over greens for a hearty salad.
Serves 6 to 8
Prep: 20 minutes
Slow Cook: 9 hours (low) or 4½ hours (high)
Total: 9½ hours
1 cup coarsely chopped seeded tomatoes
1 small onion, cut into thin wedges
4 pitted unsweetened dates
1 teaspoon coarse salt
1 teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon black pepper
¼ teaspoon ground cloves
¼ teaspoon chipotle powder
2 pounds boneless pork shoulder, trimmed and cut into 3 portions
⅓ cup Whole30-compliant tomato paste
2 teaspoons Whole30-compliant coarse-grain mustard
Jicama tortillas (see Tip, page 113)
Chopped fresh chives or parsley
Place the tomatoes, onion, and dates in a 4-quart slow cooker. In a small bowl, combine the salt, garlic powder, dry mustard, pepper, cloves, and chipotle powder. Sprinkle the seasoning over the pork pieces; rub in with your fingers. Arrange the pork in the cooker over the vegetables. Pour ½ cup water over all.
Cover and cook on low for 9 to 10 hours or on high for 4½ to 5 hours. Using a slotted spoon, transfer the pork to a cutting board. Using two forks, pull the meat into shreds. Set aside.
Carefully transfer the cooking liquid to a blender. Add the tomato paste and coarse-grain mustard. Cover and blend until smooth; pour back into the cooker. Add the shredded meat. Toss to combine.
Serve the pork in jicama tortillas and top with chives or parsley.
Instant Pot Variation Follow the directions in the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 40 minutes. Use natural release for 10 minutes, then quick release. Continue with the remaining directions.