Please caution that this recipe packs some SERIOUS punch regarding heat. I’m a total wuss when it comes to spicy food and this was too much for me, but I couldn’t stop eating it because it was so flavorful and delicious. SO… make note of my edits below if you want to reduce the heat for this. Serves 8-10

INGREDIENTS

• 2 pound pork roast, excess fat trimmed where possible.
• 5 garlic cloves, peeled
• 1/2 cup hot sauce (use 1/4 cup if you’re concerned about heat)
• 3 Tbl smoked paprika
• 2 Tbl garlic powder
• 2 Tbl chili powder
• 1 Tbl cumin
• 1 tsp cayenne (use just a sprinkle if you’re concerned about heat)
• 1/2 Tbl red pepper flakes (leave this out if you’re concerned about heat, or use just a pinch)
• 1 Tbl salt
• 2 yellow onions, diced
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 2  (14 oz) cans of fire roasted tomatoes (organic if possible)
• 1 (14 oz) can of tomato sauce (organic if possible)
• Garnishment options: Sliced avocado, diced green onions, Greek Yogurt, Sour Cream.

INSTRUCTIONS

1. Place the trimmed pork roast in the crockpot
2. Press a knife into the roast in 5 spots and press the peeled garlic cloves into the holes.
3. Pour hot sauce over meat
4. Sprinkle the dry seasonings (paprika through salt) on top of the roast.
5. Place diced onions, peppers, tomatoes and tomato sauce on top of the roast.
6. Cover and cook on low for 8-10 hours (I did 9 and it was perfection)
7. Garnish as you’d like with avocado, green onions, sour cream and/ or yogurt. Skip any dairy if you’re doing the Whole30