Recipe and Quote of the Day!

I went to the fair this past weekend. Of course you have to eat some amazing food but it's also not that healthy for you. One thing I got was a bbq pulled pork sandwich. It was good so I figured I'd look up a recipe paleo friendly.

Pulled Pork Wrap

RECIPE:
Serves 4

2 lbs organic/grass fed pork loin
1 head of Bibb/Butter lettuce

PORK RUB RECIPE:

1/2 tsp dried sage
2 tsp dried thyme
1 tsp dried mustard
2 tsp paprika
1/2 tsp ground cumin
1 tbsp fresh parsley – chopped
1 tsp fresh rosemary – chopped
1 1/2 tsp salt
1 tsp ground black pepper
1/2 cup olive oil

BRAISING LIQUID:
1 quart low-sodium chicken stock
1 quart water

SLAW RECIPE:
1 cup shredded red cabbage
1 cup shredded carrot
1 cup jicama – peeled, sliced, cut into thin strips
1 cup red apple – cut into thin strips

VINAIGRETTE:
1/2 cup olive oil
1 tbsp wholegrain mustard
1 tsp apple cider vinegar
squeeze honey
pinch S&P

Put all vinaigrette ingredients in a small container and close the lid. Give it a good ol’ shake. Taste and adjust seasoning if needed.

DIRECTIONS:
Mix all rub ingredients together in a mixing bowl. Add pork and coat evenly massaging marinade into meat. Cover and refrigerate for at least 3 hours up to overnight.

Preheat oven to 375°F.
Remove pork from fridge 1 hour before cooking so as to let return to room temp. Place loin in an oven proof dish along with braising liquid. Cover and cook for 2 hours or until meat falls apart.
Once cooked, using 2 forks, shred the pork apart.
Mix the shredded meat into the braising liquid and hold until ready to chow. Using the inner leaves of the lettuce as cups assemble just like the photo.

Quote of the Day!

“Success is not final, failure is not fatal: it is the courage to continue that counts.”