This is another recipe that I feel kind of bad about calling a recipe because it’s not really difficult or something that someone couldn’t fathom out for them self! However I am sharing it as it would be useful to those who are new to paleo; When you make the switch eating this way it can be really daunting especially if a person is used to jar marinades and sauces. This ‘recipe’ should take the guess-work out and give you the building blocks to cooking paleo and low carb.
If you are not low carb, then you could easily switch the erythritol for another type of sweetener or even use honey. You will need to reduce the amounts though as erythritol isn’t that sweet so I would suggest halving the sweetener if using honey or sugar and maybe reducing by 1/4 if using xylitol or coconut sugar.
The macros are based on 8 servings but it will depend on the amount of meat used. I forgot to make a note of the size of my joint but as it was in my meat box (From The Well Hung Meat Company) I know it was about 1.8kg!
Seasoning with Meat
Total Carbs 1.1g
Net Carbs 0.95g
Seasoning Only – 8 Servings
Total Carbs 1.1g
Net Carbs 0.95g
Want something to serve this with then take a look at my coleslaw recipe or for sauces and dips you could serve it with dairy free tzatziki or spicy sriracha mayo!
Paleo Sweet Pulled Pork
This sweet and flavourful pulled pork is seasoned enough to give it a subtle flavour without being too sickly sweet. If you wanted an extra kick then add in a little more cayenne pepper and a pinch of chilli flakes!
In a small bowl combine 1 tsp of salt, the oregano, the cayenne pepper, erythritol, the chopped sage, and the olive oil. Stir to combine.
Using a sharp knife, carefully poke a few holes all over the joint. Then peel and slice the garlic into slithers. Poke slithers of the garlic into the holes in the meat, pushing the garlic in until it can't be seen.
Using your hands rub the seasoning mix over the meat focusing on the top part of the joint (the fatty bit).
Place the meat in the slow cooker with the fat side down. Pour in the bone broth. (I used frozen cubes of bone broth)
Leave the slow cooker on low and cook for about 6 hours. Alternatively turn on high and cook for 4 hours. If you want to make the crackling to serve at the same time as the meat then go to number 7 and then follow the instructions for the crackling (listed below) - taking the fat out of the slow cooker 1 hour before the meat is done.
When the slow cooker has finished (High 4 hours/ low 6 hours), using oven gloves take the dish out of the slow cooker and place on a chopping board or heat safe surface.
Turn the meat around (be careful as it will be hot) and using tongs peel off the top layer of fat and place on a small baking tray fatty side down. Sprinkle with the remaining 1 tsp of salt
Take two forks and carefully pull the meat apart, until it is all shredded then stir about so that any sauce in the bottom of the dish gets evenly distributed over the meat. Serve with some salad and coleslaw or in a paleo wrap with guacamole - yum!
Making the Crackling
Heat the oven to 220'C (428'F) or as high as you can.
Place the baking tray with the fat on into the oven and cook for about 30-40 minutes.
When it is ready take out the oven and allow to cool. When cool enough to handle cut into strips using meat scissors or a sharp knife.
Serve on the side with the pulled pork or keep in an air tight container in the fridge to munch on when you want!
The pulled pork will last in the fridge for about 3 days. If you wanted to you could dish up into freezable containers and freeze. When ready to use, defrost in the fridge over night and reheat until piping hot in the oven or microwave.