I’m pretty much tackling my mindset this week. Focusing on starting erry day with a grateful heart, diving into God’s word, and flooding my mind with God’s truth so I can believe in myself! Truth is, I doubt myself…a LOT. BUT I’m kinda a big deal, because Jesus died on the cross for me and THAT is a big deal! 🙂 The more comfy I am with who I am and the more my bucket is filled….the better equipped I am to love on others…BOOM!
What do yoooouuuuuuu do to get your mind in the right place?
Part of this process also involves me being in the kitchen…because it’s my jam! I’m a HUGE fan of roasts but no matter what I do with a beef roast (I’ve tried it all peeps) it’s never fall apart delicious. This pork roast though-WOW! This is my go-to recipe from the “Primal Cravings” cookbook. It’s garlicky, so if you’re not a huge fan of garlic, you may wanna reduce it a bit. Here’s the scoop:
(Serves 8) Ingredients:
-4 lbs pork butt
-Salt and pepper to taste
-EVOO or coconut oil for the pan
-6 garlic cloves, peeled and smashed
-1 yellow onion, chopped
-1 tsp cumin
-3 bay leaves (you’ll wanna pick these out before eating)
-32oz (1 quart) of low sodium chicken stock or broth
Directions: Generously salt and pepper the pork. In a large pan, heat a few tbsp of the EVOO over medium-high heat. Sear the pork on all sides until a brown crust forms. You can skip this step if you’re pressed for time but it adds flavor! Put it in the crock pot, then add in the garlic, onion, cumin and bay leaves and saute until the onions are soft…about 7ish minutes. Add the chicken stock to the pan and scrape up any of the brown bits from the pork off the bottom of the pan. Add this to the crock pot. I threw all of these ingredients into the crock pot this time and it turned out great! I used enough oil to grease the crock pot before throwing the food lol. All about preference really 🙂
Set to low for 8-10 hours or more…once it’s finished cooking, you can shred the pork in the crock pot with two forks. I like to take it out of the crock pot, remove the bone & fat, shred it, add in the onions & garlic, and a lot of the juice. You won’t need all of the juice, but it’ll keep it from drying out & add more flava! It’s your call.
Last night, we had pork tacos with it…mmmmmmm.
For the tacos:
-Corn tortillas (I like to heat mine up on a skillet so the tacos don’t fall apart, maybe a minute one each side?) OR romaine lettuce leaves so you can make lettuce wraps
-Plain greek yogurt (in place of sour cream, or just skip it all together like I do since I can’t do dairy)
-Optional toppings: green onion, radishes, spinach or raw broccoli slaw, avocado, lime juice, cilantro
Put your taco together!!!!!
Tonight, we’re using the leftovers and adding in BBQ sauce with some homemade coleslaw!