This is a 1 pot meal. You literally throw everything into your slow cooker and voila! It is the perfect dinner to have on a chilly fall evening and during the week when the last thing you want to do is stand over your stove. All it takes is a little prep work and plugging in your slow cooker. I love coming home to this delectable roast knowing that I have to do absolutely nothing but grab a plate and pour myself a glass of wine!
This dish is Paleo inspired, with the addition of red potatoes. Paleo is known to many as a diet although I like to think of it as a lifestyle and simply a healthy way of eating. I really admire many Paleo dishes although I do like to modify and add in certain ingredients to best fit my diet. Take for example this recipe. I like to include red potatoes although as they’re a bit higher in carbs you typically don’t see them in Paleo dishes. Basically Paleo is all about eating real, unprocessed foods that are healthy rather than harmful. So essentially eating less processed foods like white rice and bread and more whole foods like meats and plants. This dish is wonderfully nutritious and balances such delicious flavor from the slow cooked pork and veggies.
If you’re looking for something easy to put together for dinner, this is a fabulous option. Try it out and if you feel so inclined, share a pic with us on the Lila’s Kitchen Facebook page!
-1.5 lbs pork shoulder, cubed
-1/2 small green cabbage
-3 medium carrots
-1 small yellow onion
-3 stalks celery
-2 small red potatoes
-6 cloves garlic
-1 cup chicken stock
-1/2 cup water
-6 large dried bay leaves
-3 tablespoons extra virgin olive oil
-coarse salt & freshly cracked pepper to taste
*I like to use all organic, GMO free produce & ingredients*
Let’s begin with prepping our veggies. On a cutting board, chop and cube all of your veggies. I like to cube all veggies to be the same size. In addition, mince up your garlic.
Place all veggies and garlic into the slow cooker. I typically layer in the onion and garlic first than the rest of the vegetables. Once all veggies are in, add in your olive oil, salt and pepper. Using a large spoon, toss your veggies about to ensure all are evenly coated with the olive oil. Now, add in your pork cubes and bay leaves. Using a spoon fold the pieces of pork into the veggies, and add a little more salt and pepper. Add in your liquids.
Turn cooker on to low and allow to roast away for 8 hours. Your pork will easily fall apart when running a fork through it.
Tip: To make this an even easier process, simply prep the dish the night before. You can place all ingredients into your slow cooker stonewear and keep it in the fridge over night. In the AM, simply set up your stonewear into the slow cooker and plug it in!
Prep Time: 10 minutes