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A TAsTe of Los PALeoPork Butt recipes Presented by

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55

Get your butt in the kitchen and make some pork.

IngredIenTs (serves 8-10)

5-6 lbs pork butt1 head cauliflower, riced1 cup cilantro1 leek, sliced2 jalapeño peppers, slicedsea salt, to tasteblack pepper, to taste1/2 cup chicken stock or water2 limes, juice

dIrecTIons

01 Brown the pork butt, on all sides, in a large skillet over medium-high heat.

02 Rice the cauliflower in a food processor and add it to a crock pot.

03 Add cilantro and leek and combine with the cauliflower in the crock pot.

04 Layer sliced jalapeño peppers on top of cauliflower.

05 Season with a layer of sea salt and black pepper.

06 Add the browned pork butt on top of the cauliflower mix. You may have to push down to make it fit but it will work.

07 Pour in chicken stock (or water), juice from 2 limes and throw one of the halved limes in as well.

08 Cook on high for 7-8 hours, or until pork easily falls apart with a fork.

09 Serve with a touch of sea salt.

Enjoy! :)

Pork Buttoosk and

riceless rice

MILD

77

IngredIenTs (serves 2)

2 cups shredded pork butt2 eggs, poached (1 per serving) 1/2 cup carrot, shredded1/2 cup purple cabbage, shredded1/4 cup white onion, mincedfresh cilantro

dIrecTIons

01 In a small to medium size saucepan warm pork over medium to medium-high heat. Be sure to stir the meat so it doesn’t burn on the bottom.

02 Bring water to a boil in a small saucepan to prepare the poached egg. Once brought to a boil, use the back end of a spoon or fork and swirl the water around until a funnel is formed. Crack the egg into the center and let the egg poach for 1-2 minutes.

03 While the egg is cooking, plate the shredded pork, top with shredded carrots, purple cabbage and minced onion.

04 Remove the poached egg with a slotted spoon and lay on top.

05 Garnish with fresh cilantro and serve.

Enjoy! :)

Baconless Pork

Breakfast

DiD YOu KnOW?Pork Butt actually comes from the

shoulder region.

MILD

99

IngredIenTs (serves 2)

2 cups shredded pork butt1 head boston lettuce*, leaves washed and separated1/2 cup carrot, shredded1/2 cup purple cabbage, shredded1 avocado, sliced1 mango, slicedfresh cilantro1 lime, juice and garnishsea salt, to taste

dIrecTIons

01 In a small to medium size saucepan warm pork over medium to medium-high heat. Be sure to stir the meat so it doesn’t burn on the bottom.

02 Carefully tear leaves off the head of boston lettuce, wash and pat dry with a paper towel then set aside.

03 Spoon warmed shredded pork into boston leaves.

04 Top each taco with shredded carrots, shredded purple cabbage, 1-2 slices of avocado, 1-2 slices of mango and finish it off with some fresh cilantro.

05 For a quick hit of citrus, squeeze just a few drops from a lime and add a pinch of sea salt.

Enjoy! :)

* Boston lettuce is also known as butterhead or bibb.

shred your Butt

Tacos

When the taco shell is merely your food delivery system, boston lettuce is a quick and easy alternative.

MILD

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