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.
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. 🙂
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 Frittata from last week.
Be creative. Do some informed free-styling. Remember that a recipe is a crutch. And,…
“Keep It Paleo!”
Pulled Pork Gallimaufry
“Keep It Paleo!”