Wednesday, August 26, 2015

Balsamic Cherry Pulled Pork & Sweet Plantain Romaine Boats (AIP, Paleo)


For some reason I always struggle to decide how to serve pulled pork. You can obviously just serve it on it's own, but it always felt like something was missing. It is that starchiness and support of a roll to shovel the goodness in your mouth I just couldn't find. Good news, I have found a solution; fried plantains and romaine leaves.


Balsamic Cherry Pulled Pork & Sweet Plantain Romaine Boats



Ingredients

  • 1½ cup pitted cherries (fresh or frozen), roughly chopped
  • ¼ cup balsamic vinegar
  • 2 tablespoon coconut aminos
  • 1 tablespoon avocado oil
  • 5-6 pound bone-in pork shoulder roast
  • 1 cup bone broth
  • 1 teaspoons sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon dried rosemary
  • ¼ cup coconut oil
  • 4 yellow plantains (not yet black, but can have a few spots)
  • 1 head of romaine

Instructions

This recipe uses an Instant Pot, however, I have included modifications at the bottom for those using a slow cooker.
  1. In a small bowl, combine cherries, vinegar, and coconut aminos, set aside.
  2. Pat dry pork shoulder, and cut in to 4-5 even pieces.
  3. Set Instant Pot on sauté and add avocado oil to pot. When pot is hot, brown all sides of pork. You may have to do this in a few rounds to make sure there is enough room for each to brown.
  4. Once pork is browned, place back all pieces into instant pot and cancel sauté function 
  5. Pour bone broth over pork, then the balsamic cherry mix, and lastly, sprinkle sea salt, ginger, and rosemary all over.
  6. Set Instant Pot on manual and use the "+" to set it to 75 mins. Close the lid and make sure the valve is on steaming.
  7. When pork is done, turn off the pot and let pressure release naturally.
While the pot is releasing pressure you can start working on the plantains.
  1. In a medium cast iron skillet, warm coconut oil over medium heat.
  2. Peel the plantains, and cut in thirds, then slice lengthwise, so they are about a 1/4 inch thick.
  3. When oil is hot, add plantain slices in a single layer to pan, don't over fill the pan.
  4. Cook on one side for 2-3 minutes, or until it gets a nice brown color, flip and cook for another 2 minutes on the other side. 
  5. Remove from pan and place on a paper towel lined plate. Continue until all pieces have been cooked.
Now the pork should be ready so time to shred!
  1. Remove pork from pot and place in large deep baking sheet or dish. Using two forks, shred pork and remove bone. 
  2. Add shredded pork back to pot and stir to combine with juices and cherries.
Time to assemble!
  1. Take 3 medium romaine leaves, wash and pat dry and set on serving plate.
  2. Place 2 slices of the fried plantains on each leaf.
  3. Spoon shredded pork and cherries on the plantains.
  4. Enjoy!!

**If using a slow cooker you can make the follow modifications: use a large frying pan over medium heat to brown the pork and cook pork and cherries on low for 6 hours.**

Serves: 8



1 comment:

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