This is a recipe I just had for brunch and it is so good I have to share it with you now!
Tip: Creating Whole30 meals can be as elaborate or simple as you like, but building them is always very simple: veggies, protein and healthy fat. As you put together your own meals, use this trio as your guide. You will find you have endless options and so much freedlm to express yourself in the kitchen!
This salad is Whole30, Paleo, AIP and fit for anyone who likes good food.
PORK SHOULDER SALAD WITH SWEET POTATO & AVOCADO (serves 4):
1.5 lbs of organic pork shoulder
1 cup of chicken bone broth or stock
1 Tbs. each of ghee, sea salt, onion powder and garlic powder
1 whole scallion, minced
1 sweet potato, chopped
1 Tbs. of ghee
Sprinkle of sea salt
4 big handfuls of chopped cabbage or kale (I used a blend of green/red cabbage/cury kalecarrots and found it pre-chopped at @wholefoods, hello time saver!)
Add pork shoulder, broth, ghee, sea salt, onion powder and garlic powder to a slow cooker and cook on low for 4 hrs.
Or, place in an Instapot (no need to brown) and cook sealed on manual for 30 min, allowing steam to naturally release for 30 min.
Once cooked, chop pork into bite size pieces on a large cutting board and sprinkle with minced scallion.
While the pork is cooking, roast sweet potatoes in a cast iron skillet with ghee and sea salt for 30 min, tossing after 15 min.
Add a big handful of cabbage/kale to 4 serving bowls and top with cooked pork, roasted sweet potato and sliced avocado.
Pour 1/2 cup of the broth in your slow cooker or Instapot over your salad, gently toss and enjoy!
I hope you like this salad and of course, feel free to customize it to your own tastes!