Like most people, we grew up eating pork and sauerkraut on New Year’s Day. I normally make it, but this year I just wasn’t feeling the traditional meal. So I made pulled pork with my BBQ spice blend. My husband had his on a bun of course, but after splurging on some deliciously unhealthy gluten free treats over the holidays, even a gluten free bun seemed unappealing and I was ready to get back to my paleoish lifestyle. What my body needed was some probiotics and to get back to burning fat for fuel instead of glucose.
And so the pulled pork bowl was born. It contains:
A note on sauerkraut: Sauerkraut is a great gut-friendly source of probiotics but only if you get the correct kind. Anything canned or shelf-stable will not provide any beneficial gut bacteria. You will find the kind with probiotics in the refrigerated section. Sometimes it is by the deli; sometimes it is by the meat. I love Trader Joe’s brand and Wildbrine, but Bubbie’s is another good one. Saverne is another one I have been able to find locally, although I don’t love the taste of the bavarian style kraut. You’ll want to read the ingredients and look for words like: raw, live cultures, probiotic, fermented. Don’t ever heat this sauerkraut up, it will kill the good bacteria.
You can also make your own sauerkraut quite easily:
Slow Cooker Pulled Pork
Prep time: 10 minutes
Cook time: 8 hours
Place onions and apples in a crockpot. Place the pork in the crockpot and pour in the apple cider vinegar. Completely cover the pork all over with the spice blend, honey, and molasses (it will make a paste and yes it is a tad messy).
Cook on low for 8 hours. Shred the pork with two forks. I eat mine without a barbeque sauce because I think there is enough flavor, but you could use something like Tessemae’s, or make your own.
Don't have a ripe avocado or need to make a quick slaw dressing? Whisk these together and fold in slaw.
Prep time: 10 minutes
In a large bowl, mash the avocado with a fork and a spoon until it is smooth and creamy. Mix in the mayo, mustard, honey, avocado oil, lemon juice, and apple cider vinegar (I don't own a Vitamix but I bet you could toss this all in there). Add the broccoli or cabbage and mix thoroughly.
A note on leftovers: If you have any slaw leftover, the avocado will eventually oxidize and turn brown, turning your slaw brown. It's still fine to eat. Also, the avocado oil will harden in the refrigerator (that's a sign of a high quality monounsaturated fat!) but it will return to normal once it returns to room temperature.
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