The Most Yummy (Paleo) Pulled Pork -with a Mexican flair

The slow cooker aka crockpot has got to be one of the most under utilized cooking tools out there. Especially for younger people. It shouldn’t be! It’s so easy to use. You just throw a bunch of ingredients in, wait a few hours, and voilà!


5-6 lbs of Pork Shoulder (Costco sells it cheap, like $1.79/lb cheap)

2.5 Tbsp Sea Salt

1.5 Tbsp Ground Pepper

3/4 Tbsp Onion Powder

1.5 Tbsp Mexican Oregano (or regular Oregano)

3/4 Tbsp Cayenne

1 Onion (chopped, and quartered)

1 head of garlic 

(optional) your choice of dried red spicy peppers, 

(optional) 3-4  Thai chilis, cut into quarters


Cut off as much fat from the pork as you can or want. Don’t worry, once it cooks for a while, most of it will be easy to pull apart. In a small bowl mix dry ingredients (salt, pepper, onion powder, cayenne, and ground dried peppers) so they are well blended together. You can always add more or less of an ingredient if you like it more or less spicy.

Rinse the pork and pat dry. My slow cooker is small and the pork shoulder came in a large cut, so I had to cut up some of the pieces. No matter, this will make for easy shredding later. 

Now you are going to rub the pork with the salt/spice mixture. Make sure the pork has a nice light coat of the mixture all the way around. This will help tenderize and give it delicious flavor. 

Chop up half of the onion and put it at the bottom of your slow cooker. Also put your peeled garlic cloves there. Once you have a nice onion and garlic layer add the pork. In between layers of pork add the remaining half of the chopped up onion (and you can optionally add the Thai chilis). 

Put the lid on, and let it cook for 8-10 hours on ‘Low’. You can also set it on ‘High’ for a couple hours, then set it to low for 6 hours. You will know when it’s done because you can easily pull it appart with a a fork or your hands, once it has cooled. Definitely let it sit for a little while, if you can bear to wait :)

Then.. Enjoy with veggies or on top of a nice salad. The juices are really good too. 

Caffeine fiend

One of the hardest parts, for me, of transitioning to the paleo diet was my morning cup of coffee. NOTHING tasted as good as my normal cup of joe! What was it about cow’s milk that made each sip so delightful? So good that almond milk could not begin to compare? Im still not sure about that, but i have FINALLY, after many failed attempts followed by guilty trips to Starbucks, found my match. My morning soulmate. My husband is probably happier about this then i am considering it has changed my entire attitude about life. (might seem dramatic, but thats how much i need my coffee.) I have put together a simple recipe that beats any processed, sugar filled, dairy, soy, or $6 latte you will ever find! Okay…maybe not. Its still takes a little bit of an emotional toll to break up with your venti Iced white mocha, or whatever drink your barista kindly makes while mis-spelling your name on the cup. But you will move on i promise. This creamer is 100% paleo, free of guilt, and will keep your wallet happy. Are you ready? I mean really ready to put down your bank breaking processed coffee to enter a whole new world of coffee addiction? Good, Enjoy!

Here is my basic recipe for an Iced mocha latte. I make all my coffee with a keurig so if you use a different type of coffee-maker adjust the recipe to your needs. 


1 Kcup of choice. (i use Gevalia signature blend)

Organic coconut palm sugar, or other paleo sweetener of your choice. (maple syrup and honey work really well) Choose your own amount too. I prefer my coffee pretty sweet.

1/2 teaspoon of PURE vanilla extract. Not the fake stuff. Please, if you are still using imitation, look up where the ingredient comes from. Or save your self the stomach pain and just spend the extra couple dollars on the good stuff. It’s worth it. 

1/2 tablespoon of pure cacao powder.

1/3 cup of organic, full fat, canned, coconut milk. 

thats it! I really cant believe it was this easy all along. Anyways- here are the steps. steps too heaven. (okay okay, ill stop.)

- Add the cacao powder and coconut sugar to your cup BEFORE brewing the coffee. 

- Brew 8 oz (on my machine its the middle button) of hot coffee into the cup with the sugar mix. stir and place in freezer or fridge to cool while you make the creamer.

- Add the vanilla extract and coconut milk to the tumbler cup you are using for your coffee. Shake or stir until combined.

- Once the coffee has cooled a bit (don’t wait too long it will still work warm) add the coffee to the coconut milk mix. Shake or stir until combined.

- Make sure the mixture is not still hot to avoid watering down your coffee. I say this because that has to be on my top 10 list of pet peeves. If you like watery coffee, then skip this step! Although i highly recommend you not ;)

- Once it has reached a cool temperature, add ice by the handful. Use LOTS of ice. It helps keep it cold and tasty. 

- Stir one last time and then thank me. Really, its amazing. 

Thats the gist of it! super easy and flexible! try adding new ingredients to create the flavors you love. Heres a few ideas instead of the cacao…

1/2 tablespoon pumpkin pie spice. I have an addiction to any and all things pumpkin. so this is one of my favorites.  

A pinch of cinnamon- just a TINY pinch. too much of it and this cup of joy turns into a cup of cinnamon challenge.

Your favorite flavored extract too taste- VIOLA!

Also if you want it warm just remove the cooling and ice steps! brew the same and then pour the coconut milk mixture in like you would creamer! that is how i usually devour it.

If your new to the paleo diet, this really is life changing! Those little treats we are so addicted to in our daily routine are the hardest things to let go of. My secret of success in sticking with this lifestyle change? Find alternatives to your favorites. You wont feel so deprived!