Pulled pork is always a favorite! But it doesn’t always have to be made with that tomato barbecue sauce. Here is a variant with Café de Paris flavors, which was very simple by just adding a block of butter (literally!) and some seasoning to the loin of pork before leaving it to cook in the oven in a clay pot until tender.
The pulled pork was served with green salad and steamed cabbage, nothing else is needed really since there is so much flavor in the meat.
Café de Paris pulled pork
Loin of pork, with or without bone
Block of butter
Salt and pepper
Place the loin of pork in a clay pot or something similar.
Cover in the spices.
Chop the garlic and chili and place on top together with the block of butter.
Leave in the oven at 125°C for at least 5 hours.
Pull the meat apart using forks.
Not difficult at all but a very delicious dinner loaded with healthy fat! Please make sure to use grass-fed butter and organic raised pork meat.
Enough food to make a couple of nice lunch boxes for work as well!
Last time at the butcher, we were able to get some really nice pork fat for free! That’s amazing and saves us a whole lot of money since we can use that as cooking fat instead of coconut oil or butter. Not only is it for free, it is also the most stable cooking fat you can use since it doesn’t oxidizes or creates any toxic aldehydes at all when heated. Love it!
Lets have a look of how to render the lard to turn it into cooking fat!
The picture above shows the outcome of the process, fried pork fat crumbles and clean fat. The picture below shows what you need for the process, nothing else but animal fat.
How to rendering lard
Chop the lard into small pieces. The smaller, the better.
Place a pot, of good quality with a thick bottom, at the stove at moderate heat.
Add the lard, just to cover the bottom. Don’t do more at once!
The lard starts to melt and continues to do so for a while, be patient and don’t remove them to early. They should have turned into small, hard pieces before removing them.
Pour the melted lard into a glass jar and let the pork crumbles dry on a piece of kitchen paper.
Repeat until you have melted all of the lard.
Let it cool and store either in room temperature or the fridge.
Safety cautions when rendering lard
As I mentioned, do small amounts each time since it will give a better result and is more controllable. Don’t be tempted to turn up the heat on the stove either, keep low to moderate heat and let it take some time!
Always have a lid handy beside the pot in case of overheated fat. And for bad impulses, don’t keep any water nearby. Also make sure that the kitchen fan is closed, it’s not nice to have steam with fat drawn into that in case of fire.
But don’t worry, just use some common sense when handling hot fat!
Really nice to have a own jar of lard! This is how it looks after it have cooled, but the consistency is still soft and silky.
We had a good amount of minced pork meat leftover in the freezer, that was turned into a mincemeat sauce with homemade bone broth and delicious root vegetables. The sauce was served with steamed cooked red cabbage and some green leaves.
Chop the onions and brown them in coconut oil. Add the minced meat and let it fry.
Chop the rest of the vegetables into small pieces and add to the meat and onions.
Add the bone broth, crushed tomatoes and all the seasoning.
Let it simmer for as long as possible to let the flavors set, but at least until the vegetables are soft enough, which should take about 20 minutes.
To the mincemeat sauce some red cabbage was steamed. At the bottom of the large pot is some water and a steam inset. The cabbage is steamed for about 5-10 minutes so that it still keeps some crunch but are soft enough to be a perfect combination to the sauce.
I found a jar of bone broth in the fridge and a large amount of carrots. That means time for some carrot purée! There was also come left over chicken liver from the latest BARF making.
Topp the purée with something green and a click of butter. The liver was just fried in the cast iron pan. I prefer to have some fermented beans to the liver, since the taste and texture works very well together.
You might not agree that beans can be paleo, with all the legumes and anti-nutrients. But these fermented beans that I do by myself, I’ll show how sometime, I do believe are fine to eat with loads of healthy resistant starch for the gut bacterias to thrive on. There should also be some good nutrients in there that is made available through soaking, boiling and then fermentation.
The purée was simply made with bone broth, chopped carrots and onion as well as some fresh ginger. Ginger goes very well with carrots. Cook until the carrots are soft and then mix it to a purée.