Slow Cooker Saffron Pork

Paleo Slow Cooker Saffron Pork

This Monday, I will partake in the Lurong Living Paleo Challenge. Sixty days of strict Paleo ingredients and ten Crossfit (probably very awful) WoDs. One thing that makes a Paleo challenge easier, or life in general, is slow cooking a hunk of meat in delicious flavors. Pounds of slow cooked meat can last me all week, and with something this good, I’m cool with leftovers. Not only are crock pots great for tenderizing, but also infusing all the aromatics and spice throughout the meat. Tender pork with Spanish flavors of saffron and smoked paprika? Yes please!

Saffron has a luxurious taste so giving saffron time to diffuse into meats make the dish extra special. You can see that saffron did its work on the pork from the yellow-orange tint of the meat. Spanish cuisines pair saffron with smokey paprika (Spanish Paprika) for a wonderful and fragrant combination. Even though smoked paprika imparts strong flavors, it complements well with the delicate saffron. The saffron paprika pair is common for paellas, so this slow cooked pork imparts a similar deep woodsy flavor. I would say the downside to slow cooking is filling your house with tempting and delicious aromas that may make you more hungry and impatient til dinner!

Paleo Slow Cooker Saffron Pork

The meat is seared until the edges are brown and the vegetables are sautéed with the spices to enhance their flavors. I can’t remember where I read it, but a comparison was made between toasting the aromatics before slow cooking versus simply dropping them in the pot. Sautéeing the aromatics and vegetables make a substantial difference in the flavor of the final dish. Those preliminary steps are indeed worth it!

Slow Cooker Spanish Pork
Prep time
Cook time
Total time
Serves: 8
  • 3-4 lbs. Pork
  • ½ teaspoon Saffron
  • ¼ cup of Hot Water
  • 1 Tablespoon Spanish Paprika
  • 1½ teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Oregano
  • 1 Tablespoons Fresh Parsley
  • 1 Tablespoons Fresh Chives
  • 5 Garlic Cloves, minced
  • 1 Large Red Onion, quartered
  • 3 cups of Chopped Ripe Tomato with its Juices (or 1 28oz can of Diced Tomato)
  • 2 Tablespoons of Lard or Cooking Fat
  • 2 teaspoons of Salt or to taste
For the Sauce
  • 1 cup of Broth from the Slow Cooking
  • 2 Tablespoons of Ghee or Olive Oil
  • ¼ cup of Full Fat Coconut Milk
  • 1 Tablespoon or Arrowroot Starch
  1. Crush the saffron into a heat proof cup.
  2. Add the hot water to the crushed saffron threads to make a "saffron tea." Set aside.
  3. In a separate bowl combine the dry spices: paprika, cumin, coriander, red pepper flakes, and oregano.
  4. Cut the pork into large 3 ounce pieces.
  5. Heat a skillet to medium and add cooking fat.
  6. Add the pork pieces and sear the edges are golden brown.
  7. Remove the pork from the skillet, leaving behind the fat, and transfer the pork to the crock pot.
  8. Add the onions, garlic, and the dry spice mixture to the skillet and cook for about 3-5 minutes until onions are translucent. You may add some liquid from the tomatoes or a little extra cooking fat if the skillet is dry.
  9. Remove from heat and transfer the entire skillet contents into the crock pot.
  10. Add the tomatoes to the skillet to deglaze the bits from the pan and transfer all of the contents to the crock pot.
  11. Add the "saffron tea," parsley, salt, and chives to the crock pot and mix.
  12. Cook on low for at least 6 hours, preferably 8 hours.
For the Sauce
  1. Remove 1 cup of broth and juices from the slow cooker.
  2. Combine the broth, ghee, and coconut milk in a saucepan.
  3. Heat on medium for about 5-7 minutes until the sauce is reduced.
  4. Remove from heat and whisk in arrowroot starch until dissolved.
  5. Enjoy!


Paleo Slow Cooker Saffron Pork



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