Caveman Cuisine: Portobello Porkies

Big fat pork taste without the big fat pork belly.

Leftover pulled pork shoulder (get recipe here)
2 large portobello mushroom caps (stems removed)
1 tbsp olive oil
1/4 hass avocado (mashed)

Heat oil to medium in a large sautee pan.  Add portobello caps to pan and sautee on both sides until the mushrooms exude most of their water.  Place the mushrooms on a paper towel and set aside.

In the same pan, add 4-5oz of pre-cooked pulled pork, and cook until warmed through.

Plate one of the mushrooms (gill side up) and pile the pulled pork on top.  Smear the mashed avocado onto the gill side of the other mushroom and top off the sandwich.

Yield: 1 porker

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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