What’s for dinner at your house tonight?
Variety is the spice of life, right?! When it seems like you are so restricted with meal choices due to allergies, choice of lifestyle or whatever your story is you have to get creative. We eat pretty similar week in week out but no meal is ever exactly the same. Tuesdays are ‘Taco Tuesday’s’ always have been. Every Tuesday we’d sit up with our mince, salads, taco shells, salsa….the usual. Until one week I just couldn’t do it anymore, I think I’d spent the weekend feasting on beef, beef and more beef so I decided to make every week different. Pretty sure my husband has a love/hate relationship with Tuesdays as he knows he’s getting Taco’s but how he is left in the dark until he walks through the door.
I use the same homemade spice mix every week but I make sure I change the meat, the vegetables and the flavourings of salsa’s, guacamole, kefir cream and fermented vegetables.
Some weeks we have a whole chicken, ground turkey, chicken mince, lamb, pork ribs, fish…..this week and by far my favourite meat and style is pulled pork. It’s in the oven for the day and I come home to a fragrant Mexican smelling house, run a fork through the meat, chop the vegetables and whammo (as my daughter says) we have dinner.
1-2 kg of Pork Shoulder
1 tbsp smoked paprika (get a really red vibrant one, the smokey flavour is the best)
1 tbsp cumin
1/4 cup of tomato paste
1 tbsp Rice Malt Syrup/ Honey or Maple
1 tsp Salt
1 tsp Pepper
1/4 tsp cayenne pepper
1 cup Bone Broth
First prepare the meat.
Use a sharp knife to cut the fat from the meat (keep it as you can make crackle and rendered fat for cooking)
Mix the spices with the sweetener of choice and tomato paste.
Massage the meat with the paste and leave overnight or for as long as you have time. No time, no worries.
If you have a slow cooker pop into slow cooker with the broth and set to low for 6 hours.
If you’re using the oven set the temp to 130, add pork and broth to crock pot and slow roast for 6 hours.
‘Fork the Pork’ by dragging a fork through the meat and it will literally just fall apart.
Mix the meat around the pot with the juices.
I add some fresh oregano and tomatoes at the end and pop the lid back on so the tomatoes cook slightly and explode when you cut into them or eat them.
Served in lettuce cups or gluten-free tortillas of taco shells. Recipe for tortilla’s coming soon.