Paleo Dinner Recipes:
Pork Shoulder with Lime
Also known as Boston Butt, pork shoulder is from the upper part of the front leg and it is typically used to make pulled pork. You can also marinate it and then slow-cook it for a melt in the mouth paleo dish which boasts lots of flavor.
Here we are flavoring the pork with lime, mint, garlic and cilantro, then giving it a long cooking time to keep it juicy and tender. Using fresh citrus and herbs makes all the difference here. It just wouldn’t work as well with bottled lime juice or dried herbs, because you wouldn’t get such aromatic flavors in the finished dish.
Allow sufficient time to make this pork shoulder recipe. You will need to let it marinate, ideally overnight, or for several hours, and then the cooking time is quite long too because we’re making it in a crockpot. Don’t worry about the time though – this is a fantastic-tasting dish which is well worth the effort! This recipe makes 6 servings.
Ingredients:
Juice of 1 lime
3 tablespoons lime zest
1/2 cup fresh mint
3 garlic cloves
1 cup fresh cilantro
1 tablespoon sea salt
1 tablespoon olive oil
2 1/2 lbs pork shoulder
Method:
Put the lime juice and zest, mint, garlic, cilantro, sea salt and olive oil in the bowl of your food processor and mix until well pureed. Now spread this over the pork shoulder and wrap it in plastic wrap. Refrigerate overnight or for at least 8 hours so those flavors can really infuse into the meat. You can leave it refrigerated for 24 hours if you like.
Now put the meat in a slow cooker and cover it with the lid. You don’t need to add anything else in there. Cook for about 12 hours or until juicy and tender. Let the pork stand for 15 minutes on a platter before you carve it.
- Juice of 1 lime
- 3 tablespoons lime zest
- ½ cup fresh mint
- 3 garlic cloves
- 1 cup fresh cilantro
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 2½ lbs pork shoulder
- Put the lime juice and zest, mint, garlic, cilantro, sea salt and olive oil in the bowl of your food processor and mix until well pureed. Now spread this over the pork shoulder and wrap it in plastic wrap. Refrigerate overnight or for at least 8 hours so those flavors can really infuse into the meat. You can leave it refrigerated for 24 hours if you like.
- Now put the meat in a slow cooker and cover it with the lid. You don't need to add anything else in there. Cook for about 12 hours or until juicy and tender. Let the pork stand for 15 minutes on a platter before you carve it.
