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Healthy Easy Meal to Impress Your Woman/Man

healthy paleo dinner recipe

healthy paleo dinner recipe – slow roast pork shoulder

 

This slow roast pork shoulder is so easy to make, and so delicious that I have to share it with as many as possible. The original recipe called for apple cider, but as you will see, I preferred to use my own homemade chicken stock – high in nutrients and it created an incredible flavour. Do your best to use all organic ingredients – the pork, chicken stock and bacon must be organic, followed in importance by the apples, onions, honey and finally fennel seeds. It’s also important that the salt you use is sea salt – much better mineral composition than table salt = a lot better for you.

Preparation Time: 20 minutes

Cooking Time: 2 hours 30 minutes

Ingredients

1kg rolled, boned pork shoulder (rind scored by your butcher)

1 tbs fennel seeds

Sea salt flakes

80g bacon chopped into small cubes

8-10 baby onions, peeled

4 small apples, with a 1cm deep cut around the middle (helps keep the apples from exploding)

400ml homemade chicken stock

1/2 tbs honey

Serving side ideas:

Cauliflower and cashew mash – steam cauliflower until soft, then mix in food processor/blender with a handful of cashews and a splash of cold pressed olive oil

Steamed broccolini

pork 1 sml

Directions

1) Preheat oven to 250 C

2) Place pork shoulder on a rack over the sink and pour boiling water over it to make the scores on the rind swell open

3) Dry the pork thoroughly, then rub salt and fennel seeds over the rind, pushing as much as possible into the open scores

4) Roast the pork for 35 minutes, until you have a nice crackling

5) While the roast is cooking prepare the apples, onions – placing them whole in the bottom of a baking tray. Add the bacon and pour over the chicken stock and honey

6) Reduce the oven temperature to 120 C (do this quickly by leaving oven door open)

7) Place the pork roll with its nice looking crackling on top of the apples and onion in the baking tray, and return to the oven at the lower temperature for 2 hours, until the apples and onions have softened

8) Serve the pork on the cauliflower mash with a couple of onions, an apple and steamed broccolini to the side

This is such a delicious dish – and so easy to make. Any leftover juice tastes great the next day with some grilled chicken and steamed vegetables

The original recipe is thanks to www.eatori.com

 

 

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