Friday, 28 August 2015

Down South Paleo + Sweet and Savoury Slow Cooker Pulled Pork Recipe

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Have you seen the new book by Jennifer Robins of Predominantly Paleo

It's called Down South Paleo



All the the recipes in the book are big on comfort food. We ate the coconut pancakes with peaches for breakfast on morning and they were gorgeous - they really felt like a treat, and took just a few minutes to make. The vanilla flavour and the peach syrup just worked brilliantly together. The recipe made quite a lot - we kept the rest in the fridge and ate them for a ready-made breakfast the next day, with the rest of the peach syrup. 



But the steak... 

The Texas Rib Eye steak was incredible. It's marinated in ingredients including lemon juice, Worcestershire sauce and garlic and helps really tenderise the meat. The first time I cooked it on the griddle, and then the second time on the barbecue. There were no leftovers. 



There are also recipes for fried chicken, pecan waffles, mashed 'taters', chilli and meatballs. I'll be cooking more from this book, so watch out for it on Facebook and Instagram

There are some recipes that you'll be able to make if you're on the AIP elimination diet, and there are also many recipes that you can tweak, depending on which foods you can or can't tolerate. There are a number of nut-free recipes, for example. The Butternut Squash and Apple Bisque is AIP friendly, and so is the Corned Beef Hash if you don't serve it with the egg and leave out the black pepper. And I'm sure the steak would still taste amazing if you left out the Worcestershire sauce and the black pepper. 


Jennifer's very kindly allowed me to share one of the recipes from the book with you, the Sweet and Savoury Slow Cooker Pulled Pork. I know you'll love it. 





Sweet and Savoury Slow Cooker Pulled Pork
From Down South Paleo by Jennifer Robins
Ingredients

1⁄2 lbs (680 grams) pork loin (or shoulder)
1 onion, sliced into rings 1 tsp (3 g) sea salt
1 tsp (3 g) paprika
1⁄4 tsp cumin
1 tsp (3 g) garlic powder
1 tsp (1 g) dried parsley
1⁄2 tsp mustard powder
1⁄4 cup (50 g) coconut palm sugar
2 tbsp (30 ml) apple cider vinegar 
1⁄4 cup (60 ml) local raw honey

Method
Place the pork loin in the bottom of the slow cooker. Place the onion rings around the pork. Sprinkle all the seasonings on top of the pork, saving the apple cider vinegar and honey for last. Once the pork has been seasoned, pour the vinegar on top of the pork and then drizzle the honey over the seasonings. Cook on high for about 4 hours, or until the meat shreds easily with a fork and knife. Serve with the Grain-Free Slider Buns for a house full of smiles! 




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