Since getting into Paleo food ‘n’ living, I have gotten a lot more creative with cooking. It makes you really think about what to eat and how to make it the most yummy ever without adding filling empty carbs. This pork dish is one of those dishes and it is also a great all-round dish that can be used in many different ways. You could say its become a staple dish in our house. It’s super easy to make and is good to put on and let it tick over while you are doing something else, like cooking steak. It lasts up to a week in the fridge and I am sure if would also freeze well. Unfortunately, our fridge is about the size of a bar fridge so freezing anything larger than an ice cube tray is not really possible.
The best cut of pork for this would be pork neck. Or anything that has a good amount of fat in it. Here, I just head to the markets and point at what looks good, but I do stress that whatever you choose, it needs some fat. If the meat is too lean it won’t be as yummy. But don’t go crazy with the fat and get pork belly cause that would really be wasting that delicious cut of meat.
1 large onion
5 cloves garlic
Herbs of your choice (e.g. rosemary, oregano, thyme, parsley, bay leaves)
Salt n pepper
Basically all you do is chop the pork, onion and garlic into chunks and put into a pot of water with the herbs and cook. Make sure you put enough water to cover the pork and bring it to the boil before turning it down to a low simmer and cook til the meat starts to fall apart.
When the meat is soft enough to break with a spoon, maybe after an hour or two, I remove the pork chunks from the water and shred up a bit before returning to the watery stock mix and cook for a bit longer to reduce the amount of liquid. Remove from heat and eat as is, with a sauce or put in the fridge for later.
This meat is great for a breakfast meal – simply fry some up with some mushrooms, spinach, tomatoes and whatever other vegies you like and serve with an egg. Or use it as the base for a spicy mexican dish – simply add some cumin, chilli, coriander and even some salsa and cook for 5-10 minutes. You could even add it to a soup with some spinach and broccolini or have cold on a salad.