Today for breakfast the girls had a slice of my Paleo Pumpkin Chai Tea Bread, a tangerine, prunes and banana chips. Lunch was leftover Paleo Curry Spiced London Broil with Spicy Zoodles. The girls had some cottage cheese with tomatoes, olives, toasted coconut chips and my Paleo Cashew/Almond Crunchies. For dinner I made my porchetta style pork shoulder and Italian asparagus. It was mighty tasty.
Paleo Porchetta Style Pork Shoulder
3 1/2-4 lb boneless pork shoulder roast
5 cloves minced garlic
7 sprigs fresh rosemary
1 tbsp avocado oil + additional to drizzle in pan
1 tbsp fennel seeds
1 tsp peppercorns
1/2 tsp red pepper flakes
1/4 tsp sea salt
3/4 cup broth
1/4 cup dry white wine (or more broth to keep strict paleo)
Preheat oven to 450 degrees F. Stir fennel seeds in small skillet over medium high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to a coffee or spice grinder and let cool. Add the peppercorns and red pepper pepper flakes. Grind to medium-fine consistency. Add the sea salt to the mixture and set aside. Place garlic, rosemary and tbsp of oil in a small dish and combine well. Rub the garlic mixture all over the pork. Now sprinkle the spice mixture all over the pork. Let it marinate for at least an hour if you have the time (I didn’t and it was still fantastic).
Place the roast fat side up onto a greased baking sheet. Roast the pork for 30 minutes. Reduce oven temperature to 300 degrees F. Cook until very tender and a thermometer inserted into center of pork registers 190 degrees F, about 4 1/2 hours longer. Let the pork rest for 15 to 30 minutes. Meanwhile, pour all the pan juices into a measuring cup. Spoon off the fat that rises to top. Add the pan juices, broth and wine to a sauce pan and bring to boil over medium-high heat. Boil until it’s reduced by half, about 10 minutes. Thinly slice roast and pour the sauce over top.
1 lb asparagus, chopped in thirds
1/3 cup broth
2 tbsp white wine vinegar
2 tsp granulated garlic
1 tbsp butter or fat of choice
Heat the butter in a skillet over medium high heat. Add the asparagus and saute for about 5 minutes. Add the broth, vinegar and garlic to the pan and cook until liquid has evaporated, about 7 minutes.
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