Breakfast for the girls today was Super Cereal with a pluot. Lunch was leftover Mediterranean Burgers & Sweet Potato Fries for all of us. For dinner, I decided to use the rest of the chile sauce that I made for the Paleo Chile Colorado to make carne adovada. I just tossed some chopped up boneless pork shoulder in a crock pot with the sauce. How easy is that? Piggies are my family’s favorite and this tasted amazing!
4 lbs boneless pork shoulder, trimmed of excess fat & cut into 1 1/2 inch cubes
5 cups chile sauce
3 tbsp hot sauce (if you didn’t use hot peppers and want more heat)
Place everything in your crock pot and cook on low for 12 hours.