February 19, 2016

Honey Spiked Chipotle Pork

Dear Friends,

Today’s new recipe, Honey Spiked Chipotle Pork, comes from our Paleo Menu-Mailer!


Week 8


Honey Spiked Chipotle Pork

Serves 4


1 (2-pound) pork loin
2 teaspoons coconut oil
1 medium red onion, chopped
3 cloves garlic, pressed
1 medium red bell pepper, de-seeded, de-ribbed and chopped
1 (14.5-ounce) can crushed tomatoes
1 cup low sodium chicken broth, or use homemade
2 tablespoons apple cider vinegar
2 chipotle chili peppers
1/3 cup honey
1 teaspoon sea salt
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
4 large romaine lettuce leaves


Place first 5 ingredients (pork loin through red bell pepper) in a slow cooker.

In a food processor, blend together remaining ingredients (tomatoes through crushed red pepper flakes); pour mixture over pork and veggies in the slow cooker, making sure they’re entirely saturated.

Cover and cook on LOW for 8 to 10 hours. Shred pork with two forks and blend with slow cooker juices.

Fill large Romaine lettuce leaves with shredded pork, veggies and some slow cooker juices.


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