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Paleo Tomatillo Shredded Pork Crunchwrap Supreme

Paleo Tomatillo Shredded Pork Crunchwrap Supreme

These Paleo Shredded Pork Crunchwrap Supremes may not be a Thanksgiving recipe, but I am very thankful I can still get my Tex-Mex fix and eat Paleo thanks to Molli’s Sauces and Siete—so technically that counts as festive, right?!

What’s inside these bad boys? UMM all the goodness you can imagine— slow cooker shredded pork shoulder in @Molli’s Tomatillo Sauce + a fried @siete tortilla in avocado oil + their cashew queso + green chilis +  tomatoes + red onions + lettuce—all toasted between two cassava flour tortillas. 


And now you can also get your hands on these too! Also, you can pick up Molli’s Sauces at Central Market (for my fellow Texans) or on Amazon—click here! 

Paleo Shredded Pork Crunchwrap Supreme

Serves: 2-3

Prep Time: 20 minutes

Cooking Time: 4 hours

Total Time: 4 hours and 20 minutes



For the Shredded Pork:

For the Crunchwrap Supreme:

  • 1 package of Siete Tortillas (I used a mixture of cashew and cassava flour)

  • avocado oil

  • Siete’s Nacho Cashew Queso

  • 4 oz can green chiles, chopped/diced

  • 2 tomatoes, roughly diced

  • 1/2 red onion, diced

  • 1/2 cup romaine lettuce, thinly sliced length wise

  • Limes, optional

  • Guacamole, for dipping, optional


For the Shredded Pork:

  1. Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium high heat. Generously season the pork shoulder with salt and pepper. Transfer the pork to the skillet and sear for 3-4 minutes on both sides.

  2. Pour two tablespoons of avocado oil in a crockpot, then add the onions in an even layer. Transfer the seared pork the crockpot and pour the tomatillo sauce over the contents in the pot. Heat on low for 8-10 hours or high for 4-6 hours. When the pork is done, shred using a fork.

For the Crunchwrap Supreme:

  1. Heat 1/4 inch of avocado oil over medium high heat. Using tongs, carefully fry the tortillas one at a time until lightly golden brown, about 2 minutes per side. (These are the CRUNCH that go in between the tortillas) Set aside.

  2. Take one tortilla and spread the queso on top. Sprinkle with green chiles and then top with an even layer of shredded pork.

  3. Place the crispy tortilla over the pork and then sprinkle the tomatoes, onions, and lettuce overtop. Top it off with another tortilla.

  4. Heat a medium skillet with a light layer of avocado oil, over medium heat. Place the crunchwrap in the pan and cook for 1-2 minutes on each side until lightly toasted. (I found that removing the wrap with a spatula on to a plate and then flipping it with my hands before placing it back in the pan to cook the other side is the least messiest way)

  5. Serve with guacamole or lime wedges!

Enjoy XX!

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