4

votes

Hack my Paleo Butt

Answered on August 19, 2014
Created November 05, 2011 at 12:29 AM

What is your absolutest most favorite way to make pork shoulder indoors?

Ce7e28769d92d5de5533e775b1de966e

on November 13, 2011
at 08:38 PM

I think I need to grow some in my window then..

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 13, 2011
at 06:10 PM

yes, from the garden, and the plant took forever to propagate! It has a really deep pungent flavor, sort of haunting.

Ce7e28769d92d5de5533e775b1de966e

on November 09, 2011
at 04:04 PM

Woah - from your garden?!? Never tried - now I need to! So happy you liked!

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 09, 2011
at 03:44 PM

this blog is amazing. Such wonderful photos!!!!

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 09, 2011
at 03:41 PM

I tried syrian oregano in one recipe and it was really good!

Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 11:44 AM

oh and both oregano and thyme appear frequently in mexican cuisine so if you use, i suspect that there won't be an issue with super tastiness :)

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 02:20 AM

this looks pretty good, paleoized of course.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 02:18 AM

The very best way is to get pork steaks and put them on the grill, with bbq sauce. I won't be doing that because of the constant tending of the fire (and, its fire season!)

Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 02:03 AM

mmm.. they're kind of their own deal with that flavour profile. i think the closest might be juniper berry or allspice? i think thyme would be nice or the oregano - it will be different but still good i bet!

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 01:58 AM

hmmmm, I really hate bay leaves! Do you have a good substitution? I have lots of different oreganos and basils

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 01:55 AM

coriander, humm, I wouldn't have thought of that. I will definitely try this.

Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 01:43 AM

@sage i have a snap of the pibil that i made in october if that works? @nance i cannot take full credit, it's an old recipe that i "fixed" severely so it was good. bad recipes piss me off so i lay claim to it :) the relish is one that i came across when i was living outside of the country and this is the version i came up with when i came home, it's good on a bunch of things! @jayjay umm.... i think so?

Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 01:35 AM

@sage i have a snap of the pibil that i made in october if that works? @nance i cannot take full credit, it's an old recipe that i "fixed" severely so it was good. bad recipes piss me off :) the relish is my concoction, tho, and is good on a bunch of things. @jayjay umm.... i think so?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 05, 2011
at 01:12 AM

Are you for real? Sounds awesome.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 05, 2011
at 12:59 AM

So many great recipes, so little time ...

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 05, 2011
at 12:58 AM

Whew! Sounds VERY nice!

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on November 05, 2011
at 12:57 AM

no picture?? :(

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 12:56 AM

these look good, and surprisingly similar to my own concoctions I just tried to figure out. I'll have to pull out some anchos from last year. (crop failure this year)

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11 Answers

5
78972387772c994caa78513a83978437

on November 05, 2011
at 12:56 AM

Ooh. Carnitas have become a weekly staple in my household. I slow cook pork shoulder.

For about a 3lb cut, I will cut the shoulder into large chunks, and season in a bowl with salt, pepper, cumin, coriander, cinnamon, oregano, cayenne, and garlic powder. Then, I will sear it in a large pot with some sort of fat on the bottom (usually coconut or olive oil). Once seared, I throw the pork in the slow cooker. In the pot, I'll slice an onion and some cloves of garlic. As they start to soften, I add about 1/2-1 cup of chicken broth, the juice from 2 limes, and a little bit of juice from an orange. Once the onions are soft, I throw everything from the pot into the slow cooker. Cook on low from 6-8 hours. About 4-5 hours in, you should be able to shred up the pork in the slow cooker. Doing this allows the meat to get super tender and flavorful. At the very end, I put the pork with all of the juice into a large pyrex and put it in the oven at about 350 so that it gets a little crispy. Totally delicious, and my husband asks for seconds And thirds!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 05, 2011
at 12:59 AM

So many great recipes, so little time ...

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 01:55 AM

coriander, humm, I wouldn't have thought of that. I will definitely try this.

4
Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 12:52 AM

This is a bit labour intensive but I swear it is mass tasty. Have little bowls of diced avocado, onion, sliced radishes and/or radish salad, salsa verde, corn salsa (recipe below), lime slices, cilantro, to top.

Pork party!

Carnitas

  • 1 4lb boneless pork butt, cut into 2-inch chunks
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 small onion, peeled and halved
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • A juiced lime
  • 2 cups water
  • 1 med orange, halved and juiced (seeds removed)

Heat oven to 300 degrees. Add all the ingredients together, I use a dutch oven. On the stove top, heat the ingredients until they begin to simmer, stirring to combine the spices and meat. Cover the pot and place it in the oven. After about an 1 hour, stir it so as to turn the meat, and continue cooking for one hour more. Meat should be very tender and falling apart.

Remove from oven and remove the pork from the dish, transferring it to a bowl. Keep the liquid but discard the bay leaves, onion and orange rinds. On the stove top, place the dutch oven over high heat and bring to a boil. Boil until the liquid has thickened and is reduced to about 1 cup.

Turn oven to broil and lower racks to near the bottom of the oven. In the bowl, pull each piece of pork in half using two forks. Pour in the reduced liquid and add salt and pepper to taste. Place the pieces of pork on a wire rack on a baking sheet - I used baking cooling. Broil the meat for 5 to 8 minutes on each side until well browned.

Corn Salsa

  • 1 tablespoon oil/fat
  • 1 red onion, chopped
  • 1 16-oz. package frozen corn, thawed
  • I use fresh in summer
  • Salt and pepper to taste
  • Juice a lime
  • Chopped cilantro

Heat oil in and add onion and sautee until beginning to brown. Add corn and cook over high heat, stirring frequently, until the onion and corn have nicely browned and both are beginning to caramelize. Add salt and pepper to taste. Remove from heat. Mix in lime juice and cilantro leaves.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 05, 2011
at 12:58 AM

Whew! Sounds VERY nice!

Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 11:44 AM

oh and both oregano and thyme appear frequently in mexican cuisine so if you use, i suspect that there won't be an issue with super tastiness :)

Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 01:35 AM

@sage i have a snap of the pibil that i made in october if that works? @nance i cannot take full credit, it's an old recipe that i "fixed" severely so it was good. bad recipes piss me off :) the relish is my concoction, tho, and is good on a bunch of things. @jayjay umm.... i think so?

Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 01:43 AM

@sage i have a snap of the pibil that i made in october if that works? @nance i cannot take full credit, it's an old recipe that i "fixed" severely so it was good. bad recipes piss me off so i lay claim to it :) the relish is one that i came across when i was living outside of the country and this is the version i came up with when i came home, it's good on a bunch of things! @jayjay umm.... i think so?

Ce7e28769d92d5de5533e775b1de966e

on November 05, 2011
at 02:03 AM

mmm.. they're kind of their own deal with that flavour profile. i think the closest might be juniper berry or allspice? i think thyme would be nice or the oregano - it will be different but still good i bet!

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on November 05, 2011
at 12:57 AM

no picture?? :(

3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 05, 2011
at 01:12 AM

Are you for real? Sounds awesome.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 01:58 AM

hmmmm, I really hate bay leaves! Do you have a good substitution? I have lots of different oreganos and basils

Ce7e28769d92d5de5533e775b1de966e

on November 09, 2011
at 04:04 PM

Woah - from your garden?!? Never tried - now I need to! So happy you liked!

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 09, 2011
at 03:41 PM

I tried syrian oregano in one recipe and it was really good!

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 13, 2011
at 06:10 PM

yes, from the garden, and the plant took forever to propagate! It has a really deep pungent flavor, sort of haunting.

Ce7e28769d92d5de5533e775b1de966e

on November 13, 2011
at 08:38 PM

I think I need to grow some in my window then..

2
13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on November 05, 2011
at 12:52 AM

I either use a slow cooker or slow roast for hours in an enameled cast iron dutch oven.

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 05, 2011
at 12:38 AM

When I cook pork, I always use moisture and relatively low heat. I recently noticed these:

Paleo for Foodies

Nom Nom paleo

Cooking Caveman

There's a ton of recipes out there! Have fun with it.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 12:56 AM

these look good, and surprisingly similar to my own concoctions I just tried to figure out. I'll have to pull out some anchos from last year. (crop failure this year)

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on March 12, 2012
at 03:44 PM

1
166f449979d83186bd876e8f466d0a69

(1317)

on November 05, 2011
at 01:40 PM

This recipe, hands down: http://homesicktexan.blogspot.com/2008/07/carnitas-houston-style.html

No spices but it's oh-my-god good, unctuous and sweet. Make sure you get a shoulder with PLENTY of fat on it though or you'll have to add extra lard!

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 09, 2011
at 03:44 PM

this blog is amazing. Such wonderful photos!!!!

1
Bcb2f5436d11467e89123680c046b858

(1356)

on November 05, 2011
at 12:07 PM

This recipe from Mark's Daily Apple is AMAZING. I've made it a bunch of times. It's fantastic as is, then we do the leftovers up New Mexico style with green chile and corn (I know, corn is not Paleo...)

http://www.marksdailyapple.com/garlic-pulled-pork

1
C4e0f94c75f8f945cf166e005cb32331

(305)

on November 05, 2011
at 01:30 AM

This one is really, really good with slight mods: http://www.nytimes.com/2011/09/04/magazine/recipe-carnitas-braised-in-witbier.html

The pork is cooked in the spices (mainly cumin, coriander seed and cinnamon), pepper and beer. Instead of 2 bottles of Witbier, I use a bottle of Greens gluten-free and a bottle of good cider. And no grapeseed oil, most of the time none is needed at all but coconut oil works great when it is. Made this 4 times so far and it's always good.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 02:20 AM

this looks pretty good, paleoized of course.

1
3846a3b61bc9051e4baebdef62e58c52

(18635)

on November 05, 2011
at 01:10 AM

I mean does it have to be indoors??? I slow smoke a 18lb turkey for thanksgiving and i'm in the midwest. It does take some determination to do.....and some brew doesnt hurt (wine or liquor if you like). But there is ABSOLUTELY NOTHING like a slow smoked pork shoulder.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on November 05, 2011
at 02:18 AM

The very best way is to get pork steaks and put them on the grill, with bbq sauce. I won't be doing that because of the constant tending of the fire (and, its fire season!)

1
B36613e945134be5813e6526f9a3a86c

(499)

on November 05, 2011
at 12:59 AM

I'm also working on this. I can't link every carnitas recipe I've read (a LOT), though you could try searching for it on Chowhound, but I have noticed that many of them suggest chunking the shoulder but NOT trimming the fat, then adding enough liquid (stock, water, whatever) to cover the pork and braising it low and slow for several hours. The trick is that you cook the pork in the liquid long enough to render the fat, so the pork ends up cooking to crispness in its own fat.

0
01adafcb4dd4147c6af543f61eee60a8

on May 10, 2012
at 11:24 AM

Pork is very tasty but id limit it to a monthly treat

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