I made this recipe for Pulled Pork Adobo last night and it turned out great. I thought a few notes on it might help in the future. For the adobo sauce, I used extra garlic. I also used cascabel and pasilla peppers instead of guajillo peppers since I had them on hand. Still used the anchos. I made OJ from frozen concentrate so then I had extra OJ. Next time, I’d double the sauce recipe and freeze even more of it.
I cut the meat into 1 inch cubes instead of four. This made more of a stew than pulled pork but it worked out great. The prep time for this says 20 minutes which is probably correct but the 75 minute cook time is way off. It takes more like 20 minutes to saute a 3 pound pork shoulder, then 10 minutes for the instapot to come up to pressure, 50 minutes for the cooking, 10-15 for the sauce prep so more like an hour and a half at a minimum. After the meat was done, I added a corn starch slurry to the sauce to thicken it up a little.
I ate it over a sweet potato for a good Paleo dinner. Mara ate it as tacos which were also good.
Notes for next time: do 4 inch cubes if you really want pulled pork, 1 inch to make guisado. I think I prefer the latter. Double the adobo sauce and freeze the rest since it does take some time to make and you already have the blender out. The sauce wasn’t spicy at all so maybe double the cayenne and use a japone or two or some other spicier chili.
It’s the height of tomato season around here and we’re overwhelmed with tomatoes. I may or may not have overplanted this year but I just picked a pound of yellow pear tomatoes and there are more on the vines. With that kind of production, you have to find interesting ways to eat more tomatoes. I came up with this recipe after reading an article in Garden & Gun regarding black cherry heirloom tomatoes. It’s an easy breakfast or lunch. Depending on your protein choice and your Paleo interpretation, you could call it Paleo though I used cottage cheese which might make some people’s toes curl.
Sauteed Heirloom Tomatoes and Onions
Some olive oil
1 onion chopped
Cherry or pear tomoatoes, a handful per serving
Fresh cracked pepper
A protein of your own choosing. I used cottage cheese but this would be good on eggs, leftover chicken or black beans.
Heat the oil in a cast iron pan over medium heat. Saute the onions until slightly soft. Add the tomatoes, salt and pepper and saute for just a minute or so. You aren’t trying to create sauce, just get them to release the flavor a little. Add the basil and remove from the heat. Put your protein in a bowl and top with the tomatoes, onions and basil mixture.
I came across this great looking recipe for Hungarian goulash last week. I’m going to try it soon but since I only had 45 minutes today for lunch, I made a fast version with hamburger that turned out pretty good. It can’t compete with anything cooked in a slow cooker for hours but it makes a great 1 dish meal that you can make in under an hour.
1 pound of ground beef, bison, venison, elk, whatever. I used grass fed beef from a local farm.
1 onion, chopped
1 yellow squash, diced
1 zucchini, diced
1 bell pepper,diced
2 cloves of garlic, minced or run through a garlic press if you’re lazy and in a hurry like me.
paprika (I just threw some in until it looked nice and red)
1 tablespoon of tomato paste
1 cup of beef broth
black pepper to taste
salt to taste
coconut oil (I liked the flavor it added but some people might just stick to the lard)
lard (yup, lard. It’s good for you. Trust me, anything that comes from bacon is good for you)
Brown the beef in the coconut oil. Remove all of the above from the pan. Melt the lard and add the onions, paprika and cumin. Saute for until it looks and smells good, 4 to 5 minutes. Add the garlic and tomato paste and stir everything together. Add the meat back in along with the squash, zucchini and peppers. Add the broth and stir everything together. Cook on medium heat until the broth is reduced by half. Add pepper and salt if so desired. I added a little more cumin because I’m addicted to the stuff.
I ate it straight out of a bowl but you could serve it over sliced cabbage or cauliflower rice. The upside is that if you leave and come back home later, your house will smell fantastic.
I made this up the other day and it turned out pretty darn good. Plus it’s reasonably priced with bison stew meat going for $7.49 a pound at Whole Foods. There’s very little precision to it, it’s “old school, your grandma has leftovers and she threw them all in the pot” stew but it’s tasty and healthy.
1 lb bison stew meat cubed
1 onion chopped
enough garlic to make you happy, chopped
1 large sweet potato rough chopped
1 can diced tomatoes (I used one with peppers and onions)
Any root veggies you want (I didn’t have any on hand but I bet rutabagas would be good)
1 can of diced green chilies
1 jar of Tikka Masala sauce (or cream of mushroom soup or whatever floats your boat)
saute the onions and garlic in olive oil for a couple of minutes until they are translucent. Add the stew meat and brown on medium high heat. Dump that into a slow cooker. Add the rest of the ingredients and stir it a couple of times. Cook on low for 5-6 hours.
The sweet potatoes are a nice contrast to the chilies and tikka sauce. This would probably work well with any game meat.