5 easy recipes That taste Great!
Slow Cooker Pulled Pork
Feeds 8 People
Prep Time: 15 mins
Cook Time: 12 hours
Total Time: 12 hours, 15 mins
3 slices of bacon
5 pound Boston butt roast bone-in or out—it doesn’t matter)
5 peeled garlic cloves (optional)
Line a slow cooker with 3 slices of bacon. If desired, use a knife to remove the skin from the roast.
Weighed the pork so you can estimate how much salt to use. Follow Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
Then, cut some slits into the meat and tucked in the garlic cloves. Salt the pork all over, and then place the roast on top of the bacon in the slow cooker, skin-side up.
Cover with the lid and cook the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.) Don’t add any liquid!
When the pork is finished cooking, remove the meat and shred it with two forks. Check the pork for seasoning and adjust with the cooking liquid that remains at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty.
Paleo Turkey Meatballs
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1.25 lbs ground turkey 85-94% lean (not too lean)
1 medium apple peeled and shredded/grated
2 tbsp almond flour
1 Tbsp fresh rosemary finely chopped
1 Tbsp fresh thyme finely chopped
1/2 Tbsp fresh sage leaves finely chopped
1/2 tsp fine grain sea salt
black pepper to taste
1 tbsp coconut oil for frying or your favorite cooking fat
Preheat your oven to 400 degrees and have a large oven proof skillet ready to cook the meatballs.
In a large mixing bowl, combine all the ingredients and mix with your hands to evenly distribute, but don't overwork the meat.
Preheat your oven proof skillet over med-hi heat and add the coconut oil. Form the turkey mixture into 13-14 meatballs and add to the hot skillet. Allow them to brown on all sides, turning as needed, for 5 minutes.
After the meatballs are browned, transfer the skillet to the preheated oven and bake for 8-10 more minutes until juices run clear and they're cooked through. Remove from oven, and serve with your favorite veggies noodles or potatoes, with more fresh herbs for garnish. Enjoy!
Slow Cooker Korean Short Ribs
Prep Time: 30 mins
Cook Time: 9 hours
Total Time: 9 hours, 30 mins
6 pounds bone-in English-style grass-fed short ribs
Freshly ground pepper
1 medium pear or Asian pear, peeled, cored, and chopped coarsely
½ cup coconut aminos or gluten free soy sauce
6 garlic cloves, peeled and roughly chopped
3 scallions, roughly chopped
1 hunk of ginger, about the size of your thumb, cut into two pieces
2 teaspoons of Red Boat fish sauce
1 tablespoon coconut vinegar, rice vinegar, or white balsamic vinegar
1 cup chicken or bone broth
Small handful of roughly chopped fresh cilantro
Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper, and lay the ribs, bone-side up on a foil-lined baking sheet. (Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.)
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes. Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.
Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a and purée until smooth.
Pour the sauce evenly over the ribs and add the broth to the pot.
Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.
Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
SLOW-COOKED SALSA VERDE CHICKEN
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
3 pounds boneless skinless chicken breasts or thighs
1 medium onion sliced
4-6 cloves garlic smashed
1 jar salsa verde 24 ounces
1/3 cup chicken bone broth
1/4 cup tomato paste
2 tablespoons extra virgin olive oil
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sea salt
2 teaspoons black pepper
2 leaves bay
Preheat oven to 325°F (or use slow cooker crock).
Place all of the ingredients in an enameled Dutch oven or other large, heavy, oven-safe pot and stir to combine, coating the chicken with the sauce.
Cover and place into the oven for 3 hours, or until the chicken is fork-tender and pulls apart easily.
After 3 hours, adjust the led so that it's off-center and return the pot to the oven for an additional 30 minutes to 1 hour to allow the liquid to reduce to a thick sauce.
Remove the chicken from the Dutch oven (reserve the sauce) and allow it to cool slightly before shredding with two forks or a fork and spoon.
Toss the shredded meat in the reserved sauce.
Slow Cooker Paleo Beef Chili
Prep Time: 20 MINS
Cook Time: 4 HRS
Total Time: 4 HRS 20 MINS
2 tbs. extra virgin olive oil
2 pounds grass-fed ground beef
1 large yellow onion, diced
4 garlic cloves, minced
1 28 oz cans diced tomatoes with juice
1 28 oz can crushed tomatoes
1 14.5 oz can fire roasted tomatoes
1 green bell pepper, seeded and chopped
1 cup beef stock
2 tbs dried oregano
1 tbs chili powder
1 tbs smoked paprika
1 tsp cumin
1 tsp salt
1 tsp ground black pepper
Heat oil in a large skillet over medium high heat.
Add beef, and cook, stirring often and breaking up the beef until the beef is browned, about 5 to 6 minutes.
Add onions and garlic, and cook until softened.
Add mixture to slow cooker.
Add canned tomatoes, bell pepper, beef stock, oregano, chili powder, paprika, cumin, salt, and pepper.
Cover and set slow cooker on low for 8-10 hours or on high for 4-5 hours.
Serve with your favorite toppings
Harissa Portobello Mushroom “Tacos”
Makes 6 tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
1 pound (450g) portobello mushrooms
1/4 cup (60g) spicy harissa, or use a mild harissa
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon onion powder
6 collard green leaves
2 medium ripe avocados
2 tablespoons chopped tomatoes
2 tablespoons chopped red onion
1 1/2 to 2 tablespoons lemon or lime juice
pinch of salt
1 tablespoon chopped cilantro
Remove the stem of the portobellos. Rinse mushrooms and pat dry.
Mix harissa, 1 1/2 tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the harissa mixture, making sure to cover the edges of the mushroom as well. Let mushroom marinade for 15 minutes.
While the mushrooms are marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.
Rinse collard greens. Chop off the tough stems and set aside.
When the mushrooms are done marinating, heat 1 1/2 tablespoons of olive oil in a skillet or sauté pan over medium-high heat. Place the portobello mushrooms in the pan and cook for 3 minutes. Flip over and cook for another 2 to 3 minutes. Each side should be browned.
Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, cashew cream, and cilantro to your liking.