Cabbage and Ground Pork Curry (AIP, Paleo)

Prior to AIP, I was actually never a huge curry fan. Mostly because it always made me feel so icky afterwards. Having now learned about AIP, I realize that is likely I am sensitive to those spices like cumin and coriander. It was not my intention to create a curry recipe. Right now, I am seriously obsessed with putting ginger and turmeric in any dish that works. Additionally, sage and cinnamon are basically the only spices I use when cooking pork, so I decided to through them all in a pan together with some cabbage and see what happened. To my surprise, it tasted great! So I've decided to share this one pan dish with you all.

Cabbage and Ground Pork Curry

Ingredients 

• 1/2 large head of cabbage, thinly sliced
• 1 lb ground pork
• 1/4 teaspoon cinnamon
• 1/2 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon ground ginger
• 1 teaspoon ground sage or 1/2 teaspoon of rubbed sage
• 1 teaspoon ground turmeric* 
• 1/4 cup of bone broth (preferably pork or beef)

*If you have access to fresh turmeric, you can also add another 1/4 teaspoon of freshly grated turmeric.

Instruction

1. Preheat large pan over medium-high heat. Add ground pork and cook until browned.
2. Divide cabbage in half and add half to the pan with pork. Mix and cook for about 2-3 mins, or until cabbage starts to wilt a little. 
3. Add in the remaining cabbage and sea salt to pan and stir to combine and cook for another 5 minutes. Stir occasionally.
4. Add cinnamon, garlic powder, ground ginger, ground sage, and ground turmeric to pan and stir until seasons cover the pork and cabbage.
5. Lastly add bone broth to pan. Once broth is boiling, reduce heat to low and cover pan with lid or aluminum foil.
6. Cook covered for 20 minutes on low heat. 
7. Remove lid and cook for another 5 minutes or until all liquid has disappeared.
8. Enjoy!

Shared on AIP Recipe Roundtable

Super Easy Pork Shoulder Roast (AIP, Paleo)

I have absolutely zero luck with pork in the crock pot, there I said it. Phew. I try recipes over and over again, either I over cook or under cook or I grab the wrong cut and it just never seems to work out. This may sound strange, but it's the truth. I am also super bad at following directions, so this may be part of it. This was the reason why I need something that required the least amount of instruction to equal the best results.

The recipe for this came as a bit of a fluke. I picked up a pork shoulder roast for a good deal at the store and had no clue what I was going to do with it, but had to buy it. When I went to prepare it, I literally grabbed a few of my favorite herbs, tossed them on top of the roast, turned the crock pot on low, and walked away. What came out was perfection! I love it when that works out. And best of all, this is completely approved by my non-paleo hubby, so you know it's a hit!

Super Easy Pork Shoulder Roast

Ingredients

• 3-5 lb pork shoulder roast
• 2 tablespoons of minced garlic
• 1 1/2 teaspoons each of the following: oregano, thyme, marjoram, basil, and rosemary
• 1/2 teaspoon of sea salt

Instruction

1. Place pork shoulder roast in slow cooker. If it is wrapped in kitchen netting, you can leave it on.
2. Rub garlic over the top of roast. Mix herbs together and sprinkle over the top of the roast.
3. Set slow cooker on low and cook for 9-10 hrs or until roast reaches 165 degrees F.
4. Remove roast and set on cutting board. Tent it with aluminum foil and let rest for 20 mins. This would be a good time to make your sides, like the Caramelized Fennel and Sweet Potato Sauté
5. Slice, serve, drool, and enjoy!

Shared on AIP Recipe Roundtable