Café de Paris pulled pork

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.

Café de Paris pulled pork!

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

Ingredients used:

  • Loin of pork, with or without bone
  • Block of butter
  • Garlic cloves
  • Chili
  • Chili powder
  • Curry powder
  • Turmeric
  • Cayenne pepper
  • Rosemary
  • Estragon
  • Salt and pepper
Ingredients used for making the pulled pork.

How to:

  1. Place the loin of pork in a clay pot or something similar.
  2. Cover in the spices.
  3. Chop the garlic and chili and place on top together with the block of butter.
  4. Leave in the oven at 125°C for at least 5 hours.
  5. Pull the meat apart using forks.
Pulled pork before entering the oven.
Pulled pork after being in the oven for several hours.

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.

Lovely paleo dinner.

Enough food to make a couple of nice lunch boxes for work as well!

Happy cooking,

Cecilia & Magnus


Rendering lard!

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

  1. Chop the lard into small pieces. The smaller, the better.
  2. Place a pot, of good quality with a thick bottom, at the stove at moderate heat.
  3. Add the lard, just to cover the bottom. Don’t do more at once!
  4. 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.
  5. Pour the melted lard into a glass jar and let the pork crumbles dry on a piece of kitchen paper.
  6. Repeat until you have melted all of the lard.
  7. 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.


/Cecilia & Magnus

Pickled meat!

Have you tried to pickle meat? If not, give it a try! It’s very simple, very delicious and a fun way to have your meat. Here is an old post where we had some pickled meat for breakfast.

Meat before being pickled.

How to pickle meat

You need:

  • A piece of meat
  • Salt without iodine, about 3 Tbsp per kilograms of meat
  • Honey or sugar, about a tsp
  1. Make sure to have clean hands and utensils.
  2. Add the salt and honey/sugar to the meat. Work it with the hands until the whole piece of meat is covered in the salt.
  3. Cover the bowl to let as little air as possible in. We uses are bees wrap, which is a piece of fabric covered in bees wax that also have antibacterial properties.
  4. Let it rest in the fridge for a couple of days, but make sure to turn it everyday so that the pickling becomes even.
Meet massaged with salt and honey.
Bowl covered with bees wrap.

The outside of the meat becomes slightly grey, but the inside looks more tasty indeed! I didn’t manage to get a picture of that this time…

Pickled meat!

Let us know if you’ve pickled any meat and what you served it with!

/Cecilia & Magnus

Balsamic chuck steak stew

Look at this dinner we had a while ago! Venison chuck steak, cooked in the Wonderbag, with bone broth and balsamic vinegar. Served with roughly mashed carrots and some greens.


Delicious dinner, slow cooked in the Wonderbag!


Have you missed reading about the Wonderbag? A non-electrical slow cooker! Find out more in this and this post.

Balsamic chuck steak stew

Ingredients used:

  • Chuck steak
  • Bone broth + water
  • Balsamic vinegar
  • Root celery
  • Brown onions
  • Garlic cloves
  • Dijon mustard
  • Thyme
  • Basil
  • Salt and pepper
Ingredients used in the stew. Chuck steak on the bone.

How to:

  1. Chop the root celery, onion and garlic into small pieces and brown them in a large pot.
  2. Add the chuck steak, bone broth + water and balsamic vinegar. The ratio between bone broth + water and vinegar should be about 4:1. Make sure to cover the chuck steak.
  3. Add all the seasoning and let it boil on the stove for about 30-40 minutes before putting it in your Wonderbag for at least four hours. Maybe less time if the chuck steak is not on bone.
The stew before being wrapped up in the Wonderbag.

It is of course possible to make the stew on the stove for the whole cooking time as well or in another variant of slow cooker, but we prefer to use our Wonderbag!

Chuck steak stew with mashed carrots.

The carrot mash is simple made by first steam cooking the carrots and them lightly mash them using a mixer or a mash tool, together with butter. Delicious!

Happy slow cooking,

Cecilia & Magnus

Mincemeat sauce w. red cabbage

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.

Minemeat sauce and steamed cabbage for dinner.

Paleo mincemeat sauce

Ingredients needed:

  • Minced meat
  • Bone broth
  • Crushed tomatoes
  • Brown onions
  • Turnip
  • Root celery
  • Carrots
  • Oregano
  • Basil
  • Chili pods
  • Turmeric powder
Ingredients used for the mincemeat sauce.

How to:

  1. Chop the onions and brown them in coconut oil. Add the minced meat and let it fry.
  2. Chop the rest of the vegetables into small pieces and add to the meat and onions.
  3. Add the bone broth, crushed tomatoes and all the seasoning.
  4. 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.
Red cabbage to be steamed.

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.

Happy cooking,

Cecilia & Magnus

Chicken liver w. carrot purée

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.

Dinner served with a glass of Kombucha.

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.

The saucepan with carrot purée ingredients.

Happy cooking,

Cecilia & Magnus