Easy Carnitas (AKA Meat Candy)

4-6lb Pork Shoulder (or boneless Pork Butt)
1 Large Onion
4 Garlic cloves
1 TB Cumin
1 TB Coriander
1 TB Oregano
2 bay leaves
2 tsp sea salt
1 jar of Chipotle Salsa
1 carton of chicken broth (aprx 4 cups or 1 litre)
olive oil

Cut the onion into large chunks, mince the garlic, and cube up the pork into 2" chunks. Place them in a large stock pot or slow cooker and add the cumin, coriander, oregano, and bay leaves.

Add the chipotle salsa and the chicken broth. The liquid should cover the meat, but if it doesn't just add a bit more chicken stock or water.

Bring to a boil, then reduce to a simmer and let it cook uncovered for about 3 hours, stirring occasionally. When it's done all the liquid should be gone and the meat should be falling apart.

Heat the oven to 400F and transfer the meat to a foil lined baking sheet. Drizzle with olive oil, tossing to coat. Bake for 10-15 minutes until the meat gets just a bit crispy.

Paleo Stuffing

My husband was suspicious that I could make decent stuffing without using any bread, but this recipe got thumbs up all around when I made it for dinner recently. It's only a slight variation from this recipe at PaleOMG.

1 Sweet Potato, peeled and cubed
5 Slices of Bacon, diced
5 Stalks of Celery, diced
1 med Onion, diced
2 Granny Smith Apples, peeled and diced
1 lb ground pork
1-2 Cups of mushrooms, diced
2 TB White Wine Vinegar
2 eggs
1/2 cup dried cranberries (if you can find ones with no sugar added)
1/2 cup raisins
1 cup pecans, chopped


Preheat the oven to 375F. Place the sweet potato cubes on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper, then bake for 15-20 min.

While that's baking, fry the bacon pieces in a large skillet. When they begin to brown, add in the diced celery, onion, and apples.

When the onions become soft, add the ground pork, mushrooms, and white wine vinegar. Stir and cook until the pork is cooked through (no visible pink).

Transfer the mixture to a bowl to cool. In a small bowl, beat the eggs, then pour over the cooled pork mixture. Toss in the cranberries, raisins, pecans, and yams and mix well.

This makes a big batch! I stuffed a 10lb chicken and still had an entire baking sheet full left over. Bake the mixture at 375F on a foil lined baking sheet or in a large pyrex dish for about 15-20 min until it begins to brown. You can make this without needing to cook a giant bird. It's delicious all on its own!

Pork Chops with Butternut Squash and Apple Compote

1.5 Cups Unsweetened Apple Juice

1 TB Honey Mustard

1 TB Pure Maple Syrup

1 TB Cider Vinegar

Salt and Pepper

4 Bone-In Pork Chops

2 TB butter

1 large leek or medium onion

1/2 small butternut squash, peeled and grated

2 unpeeled red apple, thinly sliced

Whisk together the apple juice, honey mustard, maple syrup, cider vinegar, and salt and pepper. Set aside.

Sprinkle the pork chops with salt and pepper on both sides. Heat 1 TB of the butter (or coconut oil) in a skillet on medium heat. Fry the chops for 4-5 min on each side or until the juices run clear and the insides are only slightly pink. Set aside and keep warm.

In the same skillet, melt the other 1 TB of butter. Saute leek/onion and squash for 2 minutes (until softened). Add sliced apples and the apple juice mixture. Bring to a boil, then reduce heat, cover, and simmer for about 5 minutes or until apples are softened (not mushy!). Return pork and accumulated juices to the pan and bring sauce back to a boil then remove from heat immediately. Serve pork heaped with a couple of generous spoonfuls of sauce and a sprinkle of fresh parsley.

Shredded Pork Tenderloin With Spaghetti Squash

Ingredients
2 Pork Tenderloins
1/4 Cup Hoisin Sauce
1 TB Tomato Sauce
1 TB Soya Sauce
1 tsp honey/sugar/brown sugar
1 tsp fresh ginger, peeled & grated
2 garlic cloves, crushed

1/4 Cup Soya Sauce
1/4 Cup Rice Vinegar
1 TB Sesame Oil
1 whole spaghetti squash
2 large carrots, peeled & grated
1 small bunch green onions, sliced
1/4 Cup fresh cilantro

Directions:

1) Place the pork tenderloins and the next 6 ingredients in the slow cooker. Cook on high for 1 hour, then reduce heat to low for another 5 hours.

2) Remove the pork from the slow cooker and let stand for 10 minutes while you do the following steps.

3) Liberally stab your spaghetti squash all over to prevent it from exploding. Microwave on high for 12 minutes.

4) Meanwhile, to the liquid remaining in the slow cooker, stir in soya sauce, rice vinegar, and sesame oil. Cover and cook on high for 10 mins

5) Shred the tenderloins with two forks.

6) Return the shredded pork to the sauce in the slow cooker along with the shredded carrot and sliced green onion.

7) Cut the cooked spaghetti squash open lengthwise. Be careful! It will be hot hot hot. Scoop out the middle stringy gunk with the seeds and discard. Pull the "noodles" away from the sides with a fork and scoop out with a spoon.

8) Serve the shredded pork over the spaghetti squash noodles, garnish with fresh cilantro, and enjoy like the happy guy at the top!

Spiced Pork Chops

Ingredients:

4 bone-in pork chops

2 TB honey

2 TB dijon mustard

1 TB olive oil

1/2 tsp ground ginger

1/2 cinnamon

1/2 tsp whole allspice kernels

Brown the pork chops in a skillet for a few minutes on each side. Transfer to a slow cooker and drizzle with the sauce. Be sure to layer the glaze if you have to layer the chops (depends on the size of your crock pot). Simmer on low for 5-6 hours. This will make your house smell like pumpkin pie!