Crock Pot Pork
This first post of the year comes to you complements of my brand new gold MacBook! Santa was nice to me, I sure am a lucky girl. This year I’m thankful for all of the exciting events coming up in my life, all my travels…and for the invention of the CROCK POT! Yes, I’ve said it before and I’ll say it again – thank god for the creation of this one stop shop for a gourmet dinner with absolutely no effort whatsoever (besides pushing the “on” button). Season the meat before you go to work in the morning and dinner is ready by the time you get home! Pork is always a great alternative to the typical chicken that I’m used to serving almost every night. Tender, juicy and flavorful, you can top this pork with my paleo barbecue sauce or enjoy it as is!
- 3-4 lb pork shoulder
- 4 garlic cloves, crushed
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- ½ tsp liquid smoke
- Season both sides of the pork shoulder with salt and black pepper.
- In a small bowl, mix together paprika, chili powder, garlic powder and cumin.
- Massage the seasoning into both sides of the pork until fully coated.
- Place pork into crock pot and sprinkle a layer of garlic on top.
- Combine liquid smoke with chicken broth and pour over the pork.
- Cook on low for 5-6 hours and serve!
Paleo Ribs with 5 Spice and Honey Garlic Glaze
We are huge carnivores and my fiancé used to always make ooey gooey fall off the bone BBQ ribs that are oh so delicious but oh so packed with sugar (OH NO)! He has been eating paleo for quite some time now and we were craving ribs one day but still trying to stay on track with eating clean and eating smart when he found Taylor from Food Faith Fitness to save us and worked his magic! He prepped and executed the most perfect tender, sticky and sweet ribs I have ever tasted! I could not get enough of the freshly minced ginger in the savory honey glaze…and still cannot believe that these ribs are actually paleo. Don’t get me wrong, I still love my lip smacking sugar laden barbeque sauce but these amazing ribs with a slightly Asian twist are just too good (and too healthy) to resist! Visit Taylor’s site and recipe here and happy ribbing!
- 1 rack of baby back ribs
- 4 tsp Chinese 5 spice
- Salt and black pepper
- ½ cup honey
- ¼ cup + 2 tbsp chicken broth
- 1 tsp white vinegar
- 1 tbsp + 2 tsp coconut aminos
- ½ tsp sesame oil
- 2 tsp ginger, minced
- 1 tbsp garlic, minced
- Cilantro, for garnish
- Diced green onion, for garnish
- Place the rack of ribs on a large piece of tinfoil and rub with the Chinese 5 spice (about 2 tsps for each side of the ribs) and with salt and pepper. Wrap tightly in the foil and refrigerate overnight.
- The next day, heat oven to 250 degrees and line a roasting pan with tinfoil. Place a large cooling rack in the center.
- Place the ribs, bone-side up, into the roasting pan and cover the pan tightly with tinfoil. Roast until the ribs are tender and fall off the bone, about 2.5 to 3.5 hours.
- While the ribs cook, combine all of the sauce ingredients except for the cilantro and green onion in a large saucepan and bring to a boil on high heat. Boil the sauce, stirring constantly until it just begins to reduce (about 5 minutes). Remove from heat, cover and let it come to room temperature.
- Once the ribs are cooked, remove them from the oven and preheat the broiler for 5 minutes. (Alternatively, you can finish these ribs off on the BBQ!)
- Once the broiler is heated, flip the rib over so that the meaty side is up and brush generously with half of the cooled glaze.
- Place the ribs under the broiler and cook until a nice crust forms, about 5-6 minutes.
- Remove the ribs from the oven and brush with remaining glaze.
- Cover the pan with tinfoil and let the ribs rest for 10 minutes.
Paleo Pork Chops with Mango Avocado Salsa
Pork is one of the leanest proteins you can have. Cooking it in the pan with a little olive oil gives it a flavorful golden crust while keeping it tender and healthy at the same time. The mango avocado salsa to top these golden pork chops is sweet and slightly spicy, you’ll want a spoonful with every bite! You can make this salsa to enhance virtually any dish – paleo or non-paleo! Mouthwatering deliciousness!
- 2 lbs lean pork chops
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp dried thyme
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 mango, peeled and cubed
- ½ avocado, peeled and cubed
- ½ cup red onion, chopped
- ½ cup plum tomatoes, seeded and chopped
- ¼ cup lime juice
- 2 tbsp cilantro, chopped
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- Rinse and pat pork chops dry and place face up on a dry plate.
- Mix together the paprika, garlic powder, thyme, cumin, cayenne pepper, salt and black pepper in a small bowl.
- Rub and coat both sides of the pork chop with mixture.
- Heat olive oil in a saucepan over medium to medium-high heat.
- Cook pork chops (three at a time) for 2 to 3 minutes on the first side.
- Flip and cook the pork chops on the other side for another 1 to 2 minutes until the pork chops are golden brown and no pink juices remain.
- Make the mango salsa by combining the mango, red onion, tomatoes, lime juice, cilantro, olive oil, apple cider vinegar and cumin in a small bowl, gently tossing in the avocado at the end.
- Top the slightly cooled pork chops with the mango avocado salsa and serve!
Bacon Wrapped Honey Dijon Chicken Breasts
I am on a serious Dijon mustard kick. It’s so low in calories but it ads so much zest to every bite…mix a little honey with it and you get that perfect sweet ‘n salty explosion for your taste buds. I think everyone can agree that you can wrap anything in bacon and it will be delicious. For that reason alone (and so many more), you’ll love this golden sweet tangy chicken wrapped in smoky thick bacon. The flavor of the bacon seeps into the chicken as it cooks. Amazing, right?
- 2 chicken breasts
- 6 slices of thick cut bacon
- 3 tbsp Dijon mustard
- 3 tbsp honey
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- Preheat oven to 450 degrees.
- Season chicken breasts with salt, black pepper, garlic powder and paprika.
- Mix together Dijon mustard and honey in a small bowl.
- Coat each chicken breast with honey mustard mixture.
- Wrap slices of raw bacon around each chicken breast until entire breast is covered (approximately 3 slices for each breasts depending on size).
- Apply another layer of honey mustard mixture on top of bacon covered chicken breasts.
- Line an 8 x 13 baking pan with tinfoil and coat with olive oil spray to prevent chicken breasts from sticking.
- Bake for 20 to 30 minutes or until chicken has reached an internal temperature of 165 degrees.
Chronic Caveman Meatloaf
This paleo meatloaf recipe has no flour, is packed with amazing flavor and is oh so satisfying on a cold and rainy day. I love making this because I can throw in all of the veggies in my fridge and create a brand new masterpiece with my leftovers. Some prefer to bake the meatloaf in a bread pan…I prefer to form it into a loaf on a baking pan so that the edges can crisp and form a little crust. Slather the sauce onto that meaty goodness and enjoy!
- 1 lb ground beef
- 1 lb ground pork
- ½ cup tomato sauce
- 1 egg
- 1/3 cup almond flour
- ¼ cup red pepper, diced
- ¼ cup yellow onion, diced
- 2 tbsp fresh basil, chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp dried basil
- ½ tsp thyme
- ½ tsp paprika
- ½ tsp ground celery seed
- 3 cloves of garlic, minced
- ¾ cup tomato sauce
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Combine ground beef, ground pork, tomato sauce, egg, almond flour, basil, salt, black pepper, dried basil, paprika, dried thyme, ground celery seed and garlic in a large mixing bowl.
- Heat 1 tbsp of olive oil in a skillet over medium heat and sauté onions and red pepper until onions are translucent.
- Add onions and red pepper to the rest of the ingredients and mix well with your hands.
- Form into a loaf on a greased 8.5 x 11 baking dish and bake for 45-60 minutes. Cool for 15 minutes.
- Simmer all of the ingredients for the sauce in a small saucepan until it is slightly bubbly then brush on the surface of the meatloaf once the meatloaf has cooled.
- Slice the meatloaf, top with additional fresh chopped basil and serve!
Paleo Panda’s Sticky Spare Ribs
I used to love my mother’s finger licking, fall off the bone spare ribs. I’d devour rib after rib and savor every bite of tender meat complimented with the perfect asian spice! Here’s my version of her traditional recipe…enjoy!
- 2 ½ lb pork spareribs, cut into 1 ¼ inch pieces
- ¼ cup honey
- 2 tbsp liquid aminos
- 2 tbsp dry sherry (alternatively you can buy Pale Dry Sherry, it’s pretty cheap)
- 1 tsp Chinese five-spice powder
- 1 tsp ground Sichuan pepper
- scallions and sesame seeds to garnish
- Place the spareribs in a shallow dish.
- In a small bowl, stir together the honey, liquid aminos, sherry, five-spice powder and Sichuan pepper.
- Add the mixture to the spareribs and mix until the ribs are well coated.
- Let stand for 1 hour.
- Preheat the oven to 300 degrees.
- Arrange the spareribs in a single layer on a nonstick baking shet.
- Place them in the oven and cook until tender for approximately 1 hour, turning them over halfway.
- Garnish with scallions and sesame seeds and serve!
Spaghetti Squash with Arrabiata Sauce and Spicy Italian Meatballs
When I was vacation this past September in Italy, I ate pasta for breakfast, lunch and dinner. Literally. I couldn’t and still can’t get enough. Now that I’m back in California and back to reality, I still have pasta occasionally but can’t help but feel guilty about the belly full of carbs and starch weighing me down as I’m waddling out of the restaurant. Voila! I present to you a guilt-free Italian indulgence substitute for chewy squash “noodles” drenched in a spicy and flavorful tomato arrabiata sauce with tender, zesty, mouthwatering meatballs. Mangia!
- 1 medium spaghetti squash
- 1 head of garlic, thinly sliced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 28 oz. can crushed tomatoes
- 1 8 oz. can tomato paste
- ½ cup organic red wine
- 2 tbsp honey
- 1 tbsp olive oil
- 1 cup onion, chopped
- 5 garlic cloves, minced
- 2 tbsp fresh basil, chopped
- 1 ½ tsp crushed red pepper flakes
- 1 tsp garlic powder
- ½ tsp oregano
- ½ tsp dried basil
- ½ tsp thyme
- 1 tsp salt
- 1 tsp black pepper
- 1½ pound ground beef
- 1 pound ground pork
- 3 large eggs
- ½ cup almond flour
- 4 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper
- Preheat the oven to 350 degrees.
- Cut the spaghetti squash in half then scoop out and discard the seeds.
- Place the 2 squash halves on a foil lined baking sheet face up.
- Spread the slices of garlic inside and along the walls of the squash halves.
- Season with salt and pepper and drizzle olive oil over the squash, making sure that the inside of the squash halves are covered entirely.
- Bake for 35-40 minutes until squash separates easily from the skin.
- Remove from oven and cool for 25 minutes.
- Use a fork to pull the squash strand “spaghetti” out of the squash.
- Heat olive oil in a saucepan over low heat and sauté onion and garlic for 5 minutes.
- Stir in the organic red wine, honey, dried basil, red pepper flakes, oregano, dried basil, thyme, garlic powder, salt and black pepper.
- Add the crushed tomatoes and tomato paste and bring to a boil.
- Reduce heat to medium and simmer uncovered for 30 minutes.
- Let sauce with meatballs cool before serving.
- Preheat oven to 350 degrees.
- Beat eggs in a small bowl.
- Mix the ground beef and ground pork together in a large mixing bowl and beaten eggs.
- Stir in minced garlic, dried basil, dried oregano, dried thyme, salt, black pepper and crushed red pepper.
- Add the almond flour and combine.
- Roll mixture with hands into 2-inch meatballs.
- Place on a foil-lined baking sheet and bake for 20 minutes.
- Add meatballs to arrabiata sauce, simmer and cool before serving!
Paleo Slow Cooker Barbecue Pulled Pork Sliders
Do you ever crave the smokey stickiness of meat slathered in barbecue sauce? These paleo sliders are better than the “real” thing! The paleo barbecue sauce and buns are a little labor intensive but make them ahead of time and you’ll have a quick and delicious meal waiting for you when you get home from work!
- 1 1/2 cups of beef stock
- 2 cloves of garlic, minced
- 1 6 oz. can of tomato paste
- 1/4 honey
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp liquid smoke
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 cup tapioca flour
- 1/3 cup almond flour
- 1/4 coconut flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp ground flax seeds
- 1 tsp honey
- 1/4 cup almond milk
- 2 eggs, whisked
- 1/4 cup coconut oil, melted
- sesame seeds
- 2 - 2 1/2 lbs of pork shoulder
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of black pepper
- 1 tsp of cumin
- 1 tsp of paprika
- 1/2 tsp of cayenne pepper
- 1/2 tsp oregano
- Simmer the beef stock and garlic together in a saucepan on low for 3 minutes.
- Whisk the tomato paste, honey, dijon mustard, apple cider vinegar, liquid smoke, paprika, chili powder, onion powder, cumin, salt, cayenne pepper and black pepper together in the saucepan.
- Simmer on low for 30 minutes.
- Preheat the oven to 350 degrees and line a cookie sheet with foil.
- Mix the tapioca flour, almond flour, coconut flour, salt, baking soda and flax seeds together in a small bowl.
- Mix eggs, honey and almond milk together in another small bowl.
- Pour the wet ingredients into the dry ingredients.
- Add the melted coconut oil and stir. Let the batter rest for 3-5 minutes in the refrigerator then stir again.
- Scoop 1/4 cup of batter and place mound on cookie sheet.
- Sprinkle tops with sesame seeds.
- Bake for 12 to 15 minutes until edges are golden.
- Remove from oven and cool then cut the bottom third of each bun to create a top and bottom.
- Turn crock pot on low.
- Chop onion and garlic and add to crock pot.
- Combine chili powder, salt, garlic powder, onion powder, black pepper, cumin, paprika, cayenne pepper and oregano and rub on all sides of the pork roast.
- Place pork roast in the crock pot and pour 1 cup of paleo barbecue sauce over the pork roast.
- Cook on low for 6 to 8 hours.
- Remove pork from the crock pot and scoop out loose onions to set aside.
- Strain remaining liquid (1-2 cups).
- Shred pork and place back into empty crock pot with the loose onions.
- Add 1 1/2 cups of barbecue sauce, stir and simmer on low for 30 more minutes.
- Place pork on paleo buns and top meat with extra barbecue sauce.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
