Shredded Enchilada Pork

I love this saucy, tender pile of pork. It needs no salsa or special toppings. It’s good as is, over a heap of Southwest Cabbage Slaw, or wrapped with a Paleo Tortilla. You may want to serve this with a little Simple Guacamole, because everything is better with guac.

Prep time 15 minutes
Serves 8 to 10

3- to 4-pound (1.4 to 1.8 kg) pork roast (shoulder or loin)
2 teaspoons sea salt
11/2 teaspoons chili powder
11/2 teaspoons garlic powder
11/2 teaspoons ground cumin
4 cloves garlic, sliced
1 batch of Easy Enchilada Sauce
1/2 cup (120 ml) chicken broth
1/2 cup chopped fresh cilantro

1 Remove the excess fat from the roast, but don’t remove all of it. Turn the roast fat-side up and cut several 1-inch (2.5 cm) deep slits into it.

2 In a small bowl, combine the sea salt, chili powder, garlic powder, and cumin. Mix well. Rub the spice blend over the entire roast.

3 Stick the garlic slices into the slits you cut into the roast.

4 Place the roast fat-side up into a 4- or 6-quart (3.8 or 5.7 liter) slow cooker. Pour 1/2 cup (133 g) of enchilada sauce over the roast and pour the chicken broth down the side of the cooker so you don’t wash the sauce and spices off of the roast.

5 Cover and cook on low for 5 to 6 hours if using a loin roast. Cook for 7 to 8 hours if using a shoulder roast.

6 Remove the roast from the cooker, shred the meat, and return it to the cooker. Pour in 2 cups (530 g) of enchilada sauce and stir together with a pair of tongs. Add the remaining 1/2 cup (133 g) of sauce if needed.

7 Cover and let it cook for another 15 minutes.

8 Stir in the fresh cilantro and ser