Paleo Pork Salad
This is my easy, go-to meal that I often eat three or four times per week. Did I mention it’s super-easy to put together? I can literally make dinner in just five minutes, and provides a wholesome, healthy meal that is bursting with flavor. Is it Paleo? Yes, with one exception: I use a little sweet chili sauce for flavor. The sauce out of the bottle has sugar in it, but if you are a “Paleo Purist,” you could easily substitute a vinaigrette, or other “cleaner” salad dressing. This is so easy, you won’t believe it.
This recipe is in two parts, and does require some initial preparation. The first part is to cook your pork. I usually do this once per week, and it provides enough meat for five or six meals.
First, I buy a large, bagged pork shoulder. Again, if you’re a purist, you’re going to want to seek out a grass-fed, organic pork shoulder. I, however, am finicky only when I can afford it. Judge if you must, but I eat a lot of wild game, and I do buy grass-fed beef and bison for many meals, so I don’t feel too bad going to Costco and picking up one of these pork shoulders for $25 to $30. It’s a lot of meat for the money, and besides, Costco is a solid, politically-correct business that is good to its employees. Don’t mind spending some money there. I buy a 15 lb. shoulder, and then cut it into thirds. Then I freeze two of the sections for future meals. You need about 5 lbs. for this recipe.
Section one if the pork preparation. Thanks Nom Nom Paleo for the inspiration. Part two is the salad:
Ingredients:
1 Pork shoulder butt, about 5 pounds
Kosher or sea salt, plus a fancy salt if you have it.
1 head of garlic cloves, peeled and smashed.
Fresh cracked black pepper
Directions:
Place your pork shoulder in a slow cooker/crock pot. Liberally salt the meat, like 3 tablespoons or so. I use both kosher salt, and a delicious smoked salt I picked up from a Basque market. Work the salt in all over the meat.
Grind some pepper over the meat, and toss in the crushed garlic cloves.
Place the lid on the slow cooker, and cook on low for 16 to 18 hours. Don’t add any water or liquid, the pork will make plenty as the fat and water melt out of the meat.
Once the meat is cooked, carefully pull it out with a set of tongs, and place onto a large cutting board.
Using your tongs and some forks, shred away…
…until you have a nice pile of delicious slow-cooked goodness. Taste the meat, and add a little of the liquid from the slow cooker to flavor if it’s not salty enough for your taste. I usually skip this step, but hey, different strokes…
That’s it! Use it on eggs for breakfast, roll it up in a lettuce leaf, snack on it, or use it in a salad, like I will here…
Ingredients:
3 C. fresh lettuce (I like a spring mix with some spinach and cabbage in it)
1 C. shredded pork
1/2 bell pepper, chopped into bite-sized pieces
1/2 C. thinly sliced red onion
1/2 C. shredded carrots (make it easy on yourself and buy these pre-shredded)
1/2 C. broccoli slaw (ditto with the carrots)
1/4 C. fresh chopped cilantro
2 TBS. sweet chili sauce
1 TBS. Sriracha, or other hot sauce
(optional: if sweet chili sauce and hot sauce aren’t your thing, by all means use a different salad dressing)
Directions:
Chop your lettuce and place in a salad bowl.
Heat up the shredded pork in a small bowl. I just microwave for 2 minutes.
Prep your salad ingredients. For convenience, I buy shredded carrots and broccoli slaw, so I don’t have to go full-on ninja with my santoku knife.
Toss the salad ingredients together, then add in the sweet chile sauce and Sriracha (or whatever dressing you’re going with)
Toss to distribute the dressing, and then mix in the pork.
Enjoy with some fresh iced lemon water or a nice cold glass of white wine!
