Thursday, November 29, 2012

Primal Pulled Pork Salad

Just made this for lunch, showed it off on Instagram and now I've got recipe requests.

First and foremost I must give credit where it is due, I grabbed the Pulled Pork recipe and the BBQ Sauce recipe from the Primal Blueprint Cookbook, by Mark Sisson and Jennifer Meier. You can find a copy here.

Pulled Pork Recipe:
1 Tbs of Olive Oil
1.5-2kg Pork Shoulder (Bone in or out)
1 small onion
1/2 cup Tomato Sauce (I used the homemade Paleo Ketchup)
1 cup of Water
1/3 cup of Vinegar
1 tsp salt
1 tsp Celery seed (I used Celery Salt)
1/2 Tsp Nutmeg
1 Bay Leaf

- Honestly I think you could play around with the spices, to your taste

1) Brown meat on all sides in olive oil over Medium-Med High heat.

2) While meat is browning,combine remaining ingredients and stir to mix well.

3) Remove from heat and put everything into a dutch oven or casserole dish that has a lid

4) Cover with lid and bake at 160c for at least 2.5 hours, 3 if your shoulder has a bone.

5) Check halfway through to make sure there is plenty of liquid. I turned my shoulder over with an hour to go.

6) Remove from oven, grab to forks and start shredding the meat off, if this is not happening easily then put it back in the oven for at least another 30 mins.

Shred all the meat and put it in a bowl

Now for the Slaw (Salad)

I used:
1/4 of a Cabbage (Sliced very thinly - You could use Red cabbage which would look really pretty)
1/2 Red onion ( Sliced thinly)
1/2 Cucumber ( Half moons)
1 Tomato (Cut into thin wedges)
1 Avocado (Peeled and sliced thinly)
1 handful of Coriander
Primal approved Mayonnaise
Juice from 1 Lemon
Juice from 1 Lime
- Mix together

1) Toss salad with just enough dressing to coat, not to drown the slaw

2) Place Salad on plate, top with shredded Pork, then top with a lovely BBQ Sauce, Preferably Primal friendly. You can find the recipe HERE

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