Salsa Verde Pulled Pork with Bacon-Dill-Twiced-Baked Sweet Potatoes and Guacomole

In the morning, toss the following things into the crock pot and cook on low until supper time:

  • 2 lbs boneless pork shoulder roast (or any boneless cut of meat you like)
  • 1 jar of salsa verde (I had a half jar each of regular and green so I just added them both)
  • 1 package of pre-sliced mushrooms
  • 2 yellow onions
  • 2 TBLS chili powder
  • 3 cloves of garlic, sliced and/or diced
  • 1/2-1 cup of water or any kind of home made broth
You will also need:
  • 1 package of pasture raised bacon
  • 3-4 sweet potatoes
  • 1 bushel of fresh dill
  • full fat, (preferably pasture fed) sour cream
  • 3 avocados
  • cilantro to taste
  • half a lime
  • salt and pepper to taste

An hour or so before you plan to eat, take 3 or 4 large sweet potatoes and poke them all over with a fork. Mind yourself, those sweet potatoes will eat the fork and it will take all your effort (and a couple whacks to the boobs) to pull it free! Preheat your oven to 425 degrees and put the sweet potatoes in for 45 minutes, until the potatoes are cooked all the way through.

While the potatoes are baking, get out your pasture raised bacon. Revel in it’s lovely grey colour as you toss it into the pan to cook. When the bacon is cooked to your liking, turn off heat and take the bacon out of the pan to sit on the plate. When it’s cooled, dice it up.

When the potatoes are done, pull them out of the oven and cut them in half lengthwise. DO NOT scoop them out with a fork, or you will mangle the skins, like so:


Turn the pan with bacon grease on mid-low heat and add the sweet potatoes and the bacon back into the warmed pan. Make sure they get nice and mashed up. Mine weren’t completely cooked when they came out of the oven, so they were a bit hard going into the pan. It’s all good, they’ll get cooked one way or another!

Once the potatoes have had time to soak up some of the bacon grease, add the dill and sautee for another minute or two. Then add the sour cream and stir well.

Attempt to place the mixture back in the potato skins. If you didn’t wreck them, like I did, they should turn out great. If not, it doesn’t matter, it’s all going down the same hole! Put them back in the oven for about 10-15 minutes.


While the potatoes are double-baking, make the guacamole.

Cut the avocados in half and cut out the meat and put it into a bowl. Mash well with lime juice, salt and pepper. Add cilantro to taste.

At this point you can take the pork out of the crock pot and it should shred with minimal resistance.

For the finale, take a romaine lettuce leaf and smear some of the guacamole down the length of it. Top with the shredded pork, some salsa, sliced peppers, and anything else you feel might go well with it. Serve with a twice baked sweet potato and add little sour cream, enjoy!

Strict paleo? Omit the sour cream and eat as is!



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