“It’s Not Gourmet, Bro!” – Tomatillo Pork Green Chile

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I love this video. Not because of me or because of the the flashy new Paleo Test Kitchen, but because it features “The Jo!” and “The Bro!”, two dudes who make me happy. This is an amazing recipe as well and there is a cooking lesson involved, but I just love watching my boys and I hope you find them entertaining…

The pork shoulder I use is from 5280 Pork, which is an amazing product out of Meeker, Colorado. I was going to use their ribs for The CrossFit Games booth, but, due to volume demands, we weren’t able to work together this year. Rachel and Ty are the owners of the business and they are awesome people. We had the opportunity to meet volume demands by bringing in ribs from other farms, but Ty couldn’t vouch for how they raise their pigs, so we decided not to go that route. Please check out their website and support their business, you won’t regret it.

We also use my Super Radical Rib Rub in this video. If you haven’t ordered any yet, you are missing out! We got rave reviews on the ribs we served at the CrossFit Games and everyone who’s purchased a bottle has loved it!

Okay, I’m burning the candle at both ends to get this article out to you. Why am I doing it? Because I love you guys. That’s why. Thanks for supporting this site and please know that you ain’t seen nothing yet. We’re just getting the ball rolling…

Have a good night, make the most of your Wednesday and remember to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(In charge of these two “worker bees” who are stamping Rib Rub boxes. They love working for money. When you ask Jo what his job is, he says, “working for money”.)

“It’s Not Gourmet, Bro!” – Tomatillo Pork Green Chile

Ingredient List:

  • 3 pound pork shoulder roast (I used 5280 Pork)
  • 27 grams Super Radical Rib Rub
  • 376 grams yellow onion, julienned
  • 494 grams tomatillos, husked, rinsed and halved
  • 722 grams canned green chiles, strained and rinsed
  • 2 teaspoons kosher salt
  • 1 teaspoon olive oil (optional, to prepare as shown)
  • 2 eggs (optional, to prepare as shown)
  • ½ avocado, sliced (optional, to prepare as shown)

Preparation Instructions:

  1. Pat the pork shoulder dry with a paper towel and season on all sides with Super Radical Rib Rub. Then, place in slow cooker.
  2. Top pork shoulder with onions, tomatillos and green chiles.
  3. Cook on high for 7 hours, stirring and adding kosher salt half way through.
  4. When done, heat a Camp Chef cast iron skillet over medium high heat, beat your eggs, add olive oil to the skillet, then cook the eggs while seasoning with salt and pepper.
  5. Use a ladle to spoons some pork and juice into a bowl, serve eggs on the side and top with ½ sliced avocado. This makes for an epic breakfast!
  6. Share with your friends and rejoice because you are…

“Keep It Paleo!”

Zone Breakdown:

Proteins: (28)

We have three pounds of fatty pork. That makes 48 ounces, we’ll say that cooks down to 42 ounces. There are 1.5 ounces of cooked, fatty pork in one protein block, so we have 28 blocks of protein.

Carbohydrates: (12.5)

We have 376 grams of yellow onion. This is approximately 4 cups. There is one cup in one carb block of onions, so 4 carb blocks.

We have 494 grams of tomatillos. This is approximately 4 cups. There is one cup in one carb block of tomatillos, so 4 carb blocks.

We have 722 grams of green chiles. I know from the can that there are 40 carb grams in said chiles. There are 9 carb grams in one block, so 4.5 carb blocks.

Fat: (0)

We have no added fat. Unless you add the optional avocado, then you’ll have around 10 fat blocks.

The Balancing Act:

If you prepare the dish as I prepared it in the video, then we are adding two protein blocks with the eggs and approximately 10 fat blocks with the olive oil and avocado. We’ll say that we have 4.5 ounces of pork, which would be 3 blocks protein. With the eggs, we’d have five blocks of protein. We have 10 blocks of fat, so we’ll say that’s our five blocks to match our protein and another five to replace 2.5 blocks of carbs (2 for 1 exchange). So, we’d need to add 2.5 blocks of carbs to balance this one out. I’d do that with an apple and 4 cherries. Boom!

If you are not going to prepare the dish as I have, then you can add onions, tomatillos and more green chiles. We have 28 protein blocks and 12.5 carb blocks. So, if you doubled the veggies, you’d be pretty close to balanced with protein and carbs. Add a healthy drizzle of olive oil to get the fat and you’re set!

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