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

Caramelized Fennel and Sweet Potato Sauté (AIP, Paleo)

The other day I through pork shoulder in the crock pot (recipe coming very soon!) in the morning and thought, "Yay, head start on dinner!" Of course, when I got to making the rest of dinner, I had completely forgot to come up with a plan for the sides. As I looked at what we had in the kitchen, I knew I could have gone with something we always have, but what's the fun in that? 

My goal was something simple and delicious. I tend to stray away from recipe with too many ingredients unless I have time to plan and prepare. Plus, you don't need to over complicate real food because it is so good on it's own.

Along with being super delicious, this sauté it is super easy to make and only requires five main ingredients. Sometimes you need to change up your vegetable side game, but don't want to over complicate things. I don't blame you, and that is why I am sharing this one with you. Plus this sauté will pair perfectly with the Super Easy Pork Shoulder Roast.

Caramelized Fennel and Sweet Potato Sauté

Ingredients

• 2 tablespoons of extra virgin olive oil
• 1 fennel bulb
• 1/2 a large onion
• 1 medium sweet potato
• 1 cup bone broth
• Sea salt

Instructions

1. Cut the top steams and hard bottom off the fennel bulb and slice the remaining in to 1/4 thick strips. Removing hard core. Set slices aside. Save a few fronds for garnish.
2. Thinly slice onions and set aside.
3. Heat a large pan over medium heat. Once warm, add EVOO. 
4. When oil is hot, add sliced fennel and onion to pan. Stir to coat everything in oil and then let cook. Don't stir too much, as you want to get a little color (e.g. burnt) on it and let it caramelize. Cook the fennel and onion for about 12-15 mins.
5. Meanwhile, peel sweet potato, cut in quarters length wise and then thinly slice. Pieces should bite sized and not too thick. You want them to be similar, so they cook evenly.
6. Add sweet potato slices to pan and stir to combine. Cook for about 5 minutes. just to get a little color on the sweet potatoes. 
7. Finally, add bone broth. Bring to a boil, then reduce heat to low and little simmer. Cook until sweet potatoes are soft and the bone broth is absorbed. About another 10-15 mins. Add a pinch of sea salt to taste.
8. Serve with your favorite main dish. Garnish with a little fennel fronds clippings.

Shared on AIP Recipe Roundtable