This one started last weekend with a smoker full of pork. I had two legs, two shoulders, three racks, and four tenderloins. As you can imagine, the ribs and tenderloin were gone in a jiffy. And, while the shoulders and legs were perhaps the tastiest of all, the volume of meat called for two things:

1. Sharing with friends.

2. Making deposits in the Paleo Bank Account.

smoked meat, smoker, smoked ribs, smoked pork butt, smoked pork shoulder

I gave one leg to my man, Juancito, to cook for the crew at CrossFit South Bay. We decided to have a “Pork Off” where he’d prepare one leg and I’d prepare the other and we’d let the crew vote for their favorite. He whipped up a tasty Osso Buco-style offering with hints of citrus and rosemary. It was delicious. I whipped up a Pork Gallimaufry and this is how it went down…

I started with the pulled meat of one leg (equivalent in quantity to the meat of one shoulder or butt):

I rendered the fat from a few fatty sections, then sauteed one large onion and two yams:

When the yams were approximately 80% cooked, I split them into two large pans and divvied up the pork:

I then chopped up one green bell pepper, one red bell pepper and four Campari tomatoes and split them between the two pans:

I added two Chipotle peppers in Adobo and 1/2 bunch of rough chopped cilantro tp each pan:

I tossed these up and seasoned them with salt and pepper to taste. When the yams were just where I wanted them (sweet and soft), I transferred both pans to a two-inch hotel pan, drizzled the mixture lightly with maple syrup, and hit it with a final punch of fresh cilantro:

I covered the pan with foil and headed off to the gym. This quantity fed at least 10 people and most of them smiled while eating. πŸ™‚

We didn’t tally the votes because we were all winners and we were all “Keeping It Paleo!”

You could easily make this one with ground beef, pulled chicken, diced pork, etc…

If you are looking for another way to use your pulled pork, check out the Pulled Pork FrittataΒ from last week.

Be creative. Do some informed free-styling. Remember that a recipe is a crutch. And,…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Your Pal,

Paleo Nick

Working hard for these guys

Pulled Pork Gallimaufry

Ingredient List:Β 

  • Pulled pork of one leg or shoulder, approximately 3 pounds.
  • 2 yams or sweet potatoes, small diced
  • 1 large yellow onion, small diced
  • 6 cloves fresh garlic, minced
  • Rendered pork fat, from fatty portions of leg or shoulder
  • 2 bell peppers (any color), small diced
  • 4 tomatoes, small diced
  • 4 chipotle peppers in adobo
  • 1 bunch cilantro, rough chopped
  • Light drizzle of maple syrup
  • Kosher salt
  • Freshly ground black pepper

Preparation Instructions:

  1. Heat bits of pork fat, or bacon fat in a large sautΓ© pan (or two) over medium-high heat.
  2. When the fat is rendered and flows like water when the pan is tilted, add the garlic, onions and yams, season with salt and pepper and toss to coat with the fat.
  3. Cook for 8 minutes tossing every two minutes.
  4. When yams are 80% cooked, add pork, peppers, tomatoes and chipotle peppers.
  5. Sautee or stir to incorporate all ingredients and cook for 5 additional minutes or until yams are soft and sweet and peppers are tender.
  6. Set aside a small amount of cilantro for the final punch and add the rest of the cilantro to the pan and season one last time with salt and pepper.
  7. Plate up the pork! Finish with a drizzle of maple syrup and the extra fresh cilantro at the end.
  8. Share with your friends, or divvy this up into containers and refrigerate for up to one week or freeze for up to 6 months.
  9. Enjoy! And…

“Keep It Paleo!”

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