I am SO excited to share this special sneak peek preview recipe from my new book, The Paleo Approach Cookbook! I know that many of you already know what this book is about and are looking forward to its release as much as I am. For those of you who aren’t familiar, here is the official blurb:
The Paleo Approach Cookbook is the highly anticipated companion to the groundbreaking guidebook The Paleo Approach. Read it to discover which foods you should eat to calm your immune system, reduce inflammation, and help your body heal itself.
There’s no need to worry that “going Paleo” will break the bank or require too much time in the kitchen preparing special foods. In The Paleo Approach Cookbook, Dr. Ballantyne provides expert tips on how to make the switch easily and economically. She explains how to stay within your food budget, how to make the best use of your time in the kitchen, and where to shop for what you need. Complete food lists, shopping guides, and six 1-week meal plans take the guesswork out of eating to maximize healing.
Don’t know how to cook? Dr. Ballantyne walks you through kitchen basics, from essential cooking tools and techniques to helpful cooking guides. The book offers more than 200 delicious recipes, from breakfast staples to decadent desserts, along with hundreds of variations to spark your creativity.
Whether you are just embarking on your journey to better health or are a Paleo diet veteran looking for inspiration in the kitchen, The Paleo Approach Cookbook is the ultimate guide to help you reverse your disease and love every bite!
Pork shoulder is typically a very cheap cut of meat. When cooked “ low and slow,” it is also one of the most tender and delicious meals imaginable. This pork is delicious alongside squash, sweet potatoes, applesauce, baked apples, or fried plantains.
- Prep Time: 20 minutes, plus marinading overnight
- Cook Time: 6 hours
- Servings: 6 to 10
- 1 small head garlic, crushed
- 2 teaspoons salt
- 3 tablespoons minced fresh oregano
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons fresh lemon juice
- 1 (3- to 4-pound) pork shoulder
- Combine the crushed garlic, salt, oregano, apple cider vinegar, and lemon juice in a small bowl.
- Pat the pork shoulder dry with paper towels. Lay out several pieces of plastic wrap, overlapping (big enough to wrap the whole pork shoulder after the seasoning is rubbed on), and place the pork shoulder on top.
- Rub the seasoning over the entire surface of the pork shoulder. Wrap tightly in the plastic wrap. Place in a dish or on a tray and refrigerate overnight.
- Remove the pork shoulder from the refrigerator and let warm to room temperature for 1 hour before placing in the oven. Preheat the oven to 275°F.
- Remove the plastic wrap and place the pork on a roasting pan. Roast for 6 hours, until the meat is fork-tender.
This recipe can be easily scaled up for larger shoulder roasts. For a 6- to 8-pound roast, double the rub ingredients and cook for 8 to 9 hours.
Barbecue Pulled Pork. When the pork shoulder comes out of the oven, “pull” it using two forks, one to steady the meat and one to pull the meat apart into thin strips. Toss the shredded pork with Barbecue Sauce.
Want more? The Paleo Approach Cookbook releases August 26th and is currently available for pre-order from several popular retailers: Amazon (USA), Amazon (CA), Barnes&Noble, Independent Bookstores, and Book Depository for international locations. Stores decide whether or not to carry the book and how many copies to stock based on pre-order numbers. Because of this, pre-ordering is the best thing that you can do to support me. The book will also be available on all major e-book platforms, however the e-book versions are not available for pre-order.