If it's a cold day and you're craving some pork (outside of the typical bacon and eggs recipe) check out this amazing Paleo Pork Stew. You will have the full flavor of pork goodness with a kick from the chili pepper! Let us know your thoughts and send your pictures! Enjoy!
- 4 tablespoons olive oil
- 4 medium carrots, chopped
- 1/2 small white onion, chopped
- 1 tablespoon powdered ginger
- 2 teaspoons powdered garlic,
- 1 chili pepper, seeded and chopped (or a milder chili pepper if preferred)
- 2 cups shiitake mushrooms, chopped
- 1/2 head Chinese cabbage, chopped
- 2 tablespoons coconut aminos, plus more for drizzling
- 4 cups chicken stock
- 2 cups shredded Simple Roasted Pork Shoulder, recipe follow
- 1 cup fresh cilantro leaves, for garnish
- 1 cup bean sprouts, for garnish
- Lime wedges, for garnish
- Simple Roasted Pork Shoulder:
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic
- Salt and freshly ground black pepper
- 1 (4 pound) pork shoulder cooked
Directions for the Stew:
Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and sauté. Next, add the ginger, garlic and chili pepper. Sauté the vegetables for 1 minute. Add the remaining 2 tablespoons of oil, the mushrooms, and cabbage. Stir in the coconut aminos sauce, chicken stock, and pork. Reduce the heat to low, cover and let simmer for 20 minutes.
Directions for the Roasted Pork Shoulder:
Preheat the oven to 425 degrees F.
In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 275 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 6 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. Take a fork and graze against the pork shoulder and place pork into stew.