Caveman Cuisine: Epic Pig and Plantains


Having guests over for dinner? Need a paleo recipe that will knock the socks off of your "non-paleo" friends? This stunningly simple meal requires only a handful of ingredients, won't break the bank, and brings EPIC flavor.

Ingredients:

5lb Bone-in Boston Butt
3-4 tbsp Thai kitchen brand Red Thai Curry paste (a mildly spicy mix of salt, chilies, lemongrass, and a few other herbs and spices.)
1 16oz can of pure coconut water (I like Amy & Matts brand, it's JUST coconut)
Plantains (the large "green bananas" found in most grocery stores)
Coconut oil
Red onion (sliced)
1 tsp sea salt

Directions:

Step 1: Smother your butt

Rub the pork on all sides with the Red Thai Curry Paste. Place it in a bowl or on a dish, cover, and refrigerate overnight.




Step 2: Set the Crock Pot to Delicious!

Just kidding, set your crock pot to "low" and add the pork butt.  Pour in the entire can of coconut water and allow the butt to cook, covered, for 6-8 hours.  When done, the bone should slide clean out and the meat should pass the "pinch test".  You should be able to easily separate the meat from the larger chunks of fat.  Put the meat in a separate bowl and cover with foil.  Leave the large chucks of fat in the cooking liquid.






Step 3: Plantains want to party

Simply peel and slice your plantains. Depending on how many people you are cooking for, simply cut more or less. Coat the plantains with coconut oil, and mix with sliced red onion. Add the mixture to a hot saute pan and cook for ~10 minutes. Try not to stir them too much, you don't want to mash them, just move them around gently every couple of minutes, being sure to scrape up the tasty burnt bits.








Step 4: Put the pork on your plate

Serve it up! You might want to add a little of the hot cooking liquid to the pulled pork (if you like a little "dressing"), but otherwise, bon appetit!



Step 5: EPIC PIG LIVES ON! (aka bonus recipes)

Bonus #1 - Jiggly Broth and the Garlic Pig Butter

Bonus #2 - Porkado Salad
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About Tony Fed

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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3 comments:

  1. It sounds delish. I live in a country full of plantains but sadly lacking in curry paste. I will have to experiment with some substitutes.

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  2. This is sooo worth the 2 day wait. Seems like a long time, but is actually hardly any work. AND you get all the bonus bits at the end! YUMMY!

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  3. Jacqueline, I'd love to see how your version turned out. If you ever take any pics of recipes from this site, it would be great if you could post them on the Facebook page (www.facebook.com/fitnessinanevolutionarydirection)or the Paleo Nomz picture site (paleonomz.tumblr.com).

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