This slow-cooker soup is the kind of deeply satisfying, hands-off meal that makes a whole30 stretch feel genuinely effortless. A pork shoulder gets seared until it's beautifully browned, then slow-cooked for hours in a broth built from fire-roasted tomatoes, fresh citrus juice, and a bold lineup of cumin, smoked paprika, and chipotle chili powder. The result is rich, smoky, and just a little bright — everything you want in a bowl when you're eating clean without wanting to feel like it. Zucchini goes in at the end so it stays tender without turning to mush, and the shredded pork practically melts into the broth. Every single ingredient here is compliant straight out of the gate — no label-checking required, no swaps needed. It makes six servings, so it's a genuinely practical option for meal prep or feeding a crowd on a weeknight. Finish each bowl with sliced avocado, fresh cilantro, and a squeeze of lime for a little extra richness and pop.
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Pat the pork shoulder chunks dry with paper towels and season all over with the salt and pepper. Heat the avocado oil in a large skillet over medium-high heat until shimmering. Sear the pork in a single layer, working in batches if needed, for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pork to the slow cooker insert.
Reduce the skillet heat to medium. Add the onion and poblano to the skillet and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic, cumin, oregano, smoked paprika, and chipotle chili powder and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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