Tomato and Spice Pulled Pork with Roasted Green Beans


Holy cow, it’s Thursday and I’m just now doing my first post for the week! This is so unlike me, but drastic times call for drastic measures. Actually, I’m just trying to keep my stress to a minimum and manage my priorities accordingly. Sometimes, as you know, that means putting my blog on hold.

Anyway, I’m finally within the one week window of being done with this term. Next week is it, and exactly one week from today, I’ll be about to embark on one last thing: my exercise science final exam. I think it’s safe to say that the worst is the last. Then, that night, family arrives and two days later, I’ll be Mrs. Fairbanks. What a whirlwind, right? I’m just hoping that time slows down a little bit once I finish this term. I really, really want to enjoy my wedding weekend and family being here to the fullest.


Meanwhile, this was a lovely meal to come home to the other day. All I had to do when I got home was roast the green beans. Easy. Overall, the recipe is not much of a hassle, but you do need to plan in advance for the slow cooker.

For the Tomato and Spice Pulled Pork:

  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 slices quality beef or pork bacon, chopped
  • 1.5 lb pork shoulder
  • Sea salt and pepper to taste
  • 1/4 cup chicken broth, preferably homemade
  • 1/2 Tbsp apple cider vinegar
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin
  • 1-1/4 tsp chili powder
  • 2 Tbsp tomato paste
  • 1 medjool date, pitted and chopped


  1. Heat large skillet over medium heat. Add the chopped bacon; stir. After a minute, add the onion and garlic and continue to saute with the bacon. Reduce heat to medium-low.
  2. Once bacon is cooked through and onions are soft, stir in tomato paste. Remove mixture from heat and stir in the broth, apple cider vinegar and chopped date. Then, add to the bottom of your slow cooker.
  3. Meanwhile, season the pork shoulder with sea salt and pepper. Place the same pan back over medium heat and add the pork shoulder. If there’s not enough bacon grease leftover, add a little fat of choice for searing the meat. Sear the roast 3 minutes per side. Then, remove from heat and place in the slow cooker.
  4. Mix cinnamon, cumin, chili powder and sea salt to taste together, and pour into the slow cooker. Give everything a good stir and then place the lid on top. Let cook on high for 5-6 hours or low for 7-8. Once the meat is done, shred with two forks. Add a bit more broth to the meat if necessary before serving.
  5. Serve with roasted green beans (recipe below) or vegetable of choice. Garnish with avocado and cilantro, if desired.

Yields: 3-4 servings


For the roasted green beans:

  • 1/2 lb fresh green beans, trimmed
  • 1/2 Tbsp grass-fed ghee or butter, melted
  • Sea salt and pepper to taste
  • 1/2 tsp chili powder


  1. Preheat oven to 350 degrees.
  2. Meanwhile, place the green beans on a baking sheet and pour melted ghee on top. Season with sea salt, pepper and chili powder, and toss. Roast beans in preheated oven for 20-25 minutes, stirring halfway through.

Yields: 2 servings


19 thoughts on “Tomato and Spice Pulled Pork with Roasted Green Beans

  1. Mary Catherine May 30, 2013 / 10:41 am

    Hang in there lady! It sounds like you will be done soon.

    I’m impressed you are getting any blog posts up at all — and this one looks yum!

    • paleoinpdx May 30, 2013 / 11:02 am

      Thank you, I need to hear that! By the way, I hope we can meet in person sometime, MC. I think we’d be good friends 😉

  2. Craving4More May 30, 2013 / 1:22 pm

    This looks fantastically easy and delicious – impressive, considering the fact that neither of us are huge pork fans!
    Way to go…and hang in there!

    • paleoinpdx May 30, 2013 / 9:04 pm

      I know, right? There’s just something about pulled pork though…it works for me. Thanks for your kind words!

      • Craving4More May 30, 2013 / 9:24 pm

        I’ll have to get up the gumption to try the slow cooker pulled pork. It always looks good, it’s just the taste. I am up for trying it again, though. By the way, I was treated to an awesome burger at Besaw’s tonight 🙂 I thought of you.

      • Ashley May 31, 2013 / 1:12 pm

        Where do you buy your pastured pork, by the way. Ours isn’t pastured here, so being the non-pork fan that I am anyway, I’m a little hesitant.

      • paleoinpdx May 31, 2013 / 1:35 pm

        I am able to find decent pork at Food Front.

      • Craving4More May 31, 2013 / 5:18 pm

        Thanks. I’ll keep my eye out there. I actually love Food Front. They have the BEST produce in town! It’s just gorgeous – I feel like I’m at the botanical gardens when I’m shopping there.

  3. The Travelling Chopsticks May 31, 2013 / 8:40 am

    This looks amazing! We have a dish in Mexico called Cochinita Pibil – which essentially pulled pork, but served in a tortilla. It is one of my favourites…but never knew how to eat it without the tortilla…you have just given me inspiration! Thank you 🙂

    • paleoinpdx May 31, 2013 / 9:20 am

      Great, I’m glad I could inspire 😉

  4. Corrie Anne June 10, 2013 / 4:21 pm

    Yum!! This one really caught my eye!! Looks amazing!!!

    • paleoinpdx June 11, 2013 / 10:03 am

      Thanks! It’s a bomb recipe, in my opinion 😉

  5. Sara April 7, 2014 / 3:25 pm

    This was sooooooo delicious!! I made extra sauce to top it with… What an amazing combo of flavors! Thank you for sharing ❤

    • paleoinpdx April 7, 2014 / 3:46 pm

      Wonderful! I’m so glad you enjoyed it. I really loved it when I made it too and need to make it again sometime. Can’t go wrong with extra sauce either 🙂

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