A Taste of Los Paleo Pork Butt Recipes Presented by Ultimate Paleo Guide
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Pork Buttoosk and Riceless Rice
MILD
Ingredients (Serves 8-10) 5-6 lbs pork butt 1 head cauliflower, riced 1 cup cilantro 1 leek, sliced 2 jalape単o peppers, sliced sea salt, to taste black pepper, to taste 1/2 cup chicken stock or water 2 limes, juice
Directions 01 Brown the pork butt, on all sides, in a large skillet over
medium-high heat.
02 Rice the cauliflower in a food processor and add it to a
crock pot.
03 Add cilantro and leek and combine with the cauliflower
in the crock pot.
04 Layer sliced jalape単o peppers on top of cauliflower. 05 Season with a layer of sea salt and black pepper. 06 Add the browned pork butt on top of the cauliflower mix.
You may have to push down to make it fit but it will work.
07 Pour in chicken stock (or water), juice from 2 limes and
throw one of the halved limes in as well.
08 Cook on high for 7-8 hours, or until pork easily falls apart
with a fork.
Get your butt in the kitchen and make some pork.
09 Serve with a touch of sea salt.
Enjoy! :)
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Baconless Pork Breakfast
MILD
Ingredients (Serves 2) 2 cups shredded pork butt 2 eggs, poached (1 per serving) 1/2 cup carrot, shredded 1/2 cup purple cabbage, shredded 1/4 cup white onion, minced fresh cilantro
Directions 01 In a small to medium size saucepan warm pork over
medium to medium-high heat. Be sure to stir the meat so it doesn’t burn on the bottom.
02 Bring water to a boil in a small saucepan to prepare the
poached egg. Once brought to a boil, use the back end of a spoon or fork and swirl the water around until a funnel is formed. Crack the egg into the center and let the egg poach for 1-2 minutes.
03 While the egg is cooking, plate the shredded pork, top
with shredded carrots, purple cabbage and minced onion.
04 Remove the poached egg with a slotted spoon and lay on
top.
05 Garnish with fresh cilantro and serve.
Enjoy! :) Did You Know? Pork Butt actually comes from the shoulder region.
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Shred Your Butt Tacos
MILD
Ingredients (Serves 2) 2 cups shredded pork butt 1 head boston lettuce*, leaves washed and separated 1/2 cup carrot, shredded 1/2 cup purple cabbage, shredded 1 avocado, sliced 1 mango, sliced fresh cilantro 1 lime, juice and garnish sea salt, to taste
Directions 01 In a small to medium size saucepan warm pork over
medium to medium-high heat. Be sure to stir the meat so it doesn’t burn on the bottom.
02 Carefully tear leaves off the head of boston lettuce, wash
and pat dry with a paper towel then set aside.
03 Spoon warmed shredded pork into boston leaves. 04 Top each taco with shredded carrots, shredded purple
cabbage, 1-2 slices of avocado, 1-2 slices of mango and finish it off with some fresh cilantro.
05 For a quick hit of citrus, squeeze just a few drops from a
lime and add a pinch of sea salt.
Enjoy! :)
When the taco shell is merely your food delivery system, boston lettuce is a quick and easy alternative.
* Boston lettuce is also known as butterhead or bibb.
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