Spicy Pulled Pork Paleo Burrito Bowl

1.Preheat oven to 300°F (150°C).

2.In a large oven-safe pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat.

3.Add the pork shoulder chunks and brown on all sides, about 3-4 minutes per side, to develop a rich crust. Remove pork and set aside.

4.In the same pot, add diced onion and sauté for 4-5 minutes until translucent.

5.Add minced garlic, smoked paprika, chili powder, ground cumin, cayenne pepper, sea salt, and black pepper. Stir for 1 minute until fragrant.

6.Return the pork to the pot and pour in the chicken broth. Bring to a simmer, then cover with a lid and transfer to the preheated oven.

7.Cook for 3 to 3.5 hours until the pork is very tender and easily shredded with a fork.

8.Remove the pork from the oven and transfer to a large bowl. Use two forks to shred the meat finely, discarding any excess fat.

9.Meanwhile, prepare the spicy salsa: In a medium bowl, combine cherry tomatoes, red bell pepper, jalapeño, red onion, cilantro, olive oil, and lime juice. Season with salt and pepper to taste. Mix well and set aside to let flavors meld.

10.Prepare the cauliflower rice by lightly sautéing it in a non-stick pan over medium heat for 3-4 minutes until just tender. Season with a pinch of salt and pepper.

11.To assemble each bowl, start with a base of cauliflower rice.

12.Top with a generous portion of pulled pork.

13.Add diced avocado, spicy salsa, cucumber, sliced black olives (if using), and green onions.

14.Garnish with extra cilantro leaves and a wedge of lime if desired.

15.Serve immediately for a warm, satisfying paleo-friendly meal.