Six weeks in, and I have to admit that I’m starting to get a bit bored with my elimination diet. Who wouldn’t? I mean, things like coffee, chocolate, wine, bread and pasta are some of the food groups I enjoy most in life. I’m just hoping I’m not going to have to permanently give them up—I sort of doubt I will, but there does seem to be something to this paleo approach to eating and how much better it’s making my body feel, so there must be something to it.
But it does get a tad boring trying to come up with different meats to eat, especially when I need to have protein at every meal. The problem with having to eat so much meat is that I’ve just never been someone who cooks much meat—because I don’t usually eat much of it, at least not at home. Plus I’ve had a weird thing about eating things on bones since I had to chop chickens when I cooked at a camp before college. Having to cut through chicken breast plates helped turn me into a vegetarian for five years in my late teens and early 20s. And although I stopped being a full vegetarian long ago, I have continued to eat a mostly vegetarian diet since then until I went on this paleo protocol.
On Memorial Day, I decided to try my hand at pulled pork since I need a variety of meats and I figured I could freeze a bunch of it. Unlike my inability to wing baking, I feel OK about winging other types of recipes, as long as I have some guidance. What I really need help with when cooking “big” meat like this is timing and temperature though since I usually only have “big” meat at the holiday time and I frankly usually leave the cooking and prep of that to my brother and sister-in-law while I take care of the sides.
I looked up a few recipes to get an idea of how long to cook it for and then decided to try to come up with my own dry rub. Most pulled pork recipes tend to have nightshades in the rubs—things like cumin or chili powder, both of which are no-nos right now. But I figured I could probably do something with more than just salt and pepper, so I used cinnamon, onion powder, garlic and some other spices. It did turn out a tad salty, though, so I’d probably need to cut down on the amount of salt next time.
Oh, I also tried another baking recipe this week—this time I cheated a bit and used eggs as called for. I needed to bring treats to a poetry class I’m taking and I had some bananas that needed to be used, so I decided to make banana bread. The eggs seemed to save the day when it comes to the paleo baking, so I’ll be excited to get to have those again someday instead of failing to make a substitute using gelatin.
AIP Pulled Pork
2-3 lb. pork shoulder
1 ½ tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. coriander
½ tsp. white pepper
Zest of one orange
1 c. chicken bone broth
1 c. chicken broth
Juice of one orange
- Rub pork with dry rub. Let sit for at least one hour (preferably overnight).
- Preheat oven to 300°F.
- Place pork roast into dutch oven with onions and liquid.
- Roast low and slow for 6-7 hours or until meat reaches 160°F.
- If there’s a lot of grease in the pan at the end, remove meat from roaster/dutch oven and put it in a large bowl.
- Pull apart using two forks.
- Serve with barbeque sauce.
AIP Friendly Barbeque Sauce
I have to give credit where credit’s due for this one. This is a riff off of Mickey Trescott’s Cherry Barbeque sauce. I used nectarines, but I think a variety of fruits could be good for this type of sauce, from cherries to peaches or plums or blueberries or apples depending on what you like…
AIP Friendly Barbeque Sauce
1-2 tbsp. coconut oil
1 red onion, diced
¼- ½ tsp. garlic powder
3 nectarines, pitted and diced
¼ c. maple syrup
¼ c. apple cider vinegar
1-2 tsp. liquid smoke
- Melt coconut oil in saucepan.
- Saute onion until soft.
- Add remaining ingredients. Bring to a low boil and cook down until sauce begins to thicken–about 20 minutes or so.
- Blend until smooth with hand blender or in regular blender.