I am a sucker for slow-roasted meats, but with pork that drastically increases the histamine levels, which isn’t so hot for me. Quick-braising a pork shoulder only takes 1 hour (versus 5 or 6 in the oven), so you don’t have to stay home all day waiting for your dang meat shoulder to cook. It’s not quite as tender as a 6-hour braise obviously, but it can still be easily shredded with a fok and falls off the bone. I served it tossed with a barbeque sauce recipe I am working on, and it was divine. If you do not have a juicer, you can certainly use store-bought unsweetened apple and carrot juice. The burnt looking parts are actually caramelized juice which gave the pork shoulder additional texture and flavor. So yums in my tums. Make sure to use a nice fatty, bone-in cut! I am typing this whilst on a break at school and am jonesing for some meat and it’s only 10 am. “Give me meat, or give me death.”
I had a nice workout at the gym tonight after taking a few days off. Got my endorphins going on this dreary day!
- 2 mile sprint intervals (1 min sprint, 20 seconds run x 6)
- 500 m hard row
- TRX Chest Flys to Chest Push Ups – 10 reps x 3 sets
- 50 triceps dips with alternating leg lift
- Pike Pushups – 10 reps x 2 sets
- Overhead Plie Squat with 20 lb medicine ball – 15 reps x 2 sets
Cinnamon-Apple Quick Braised Pork [AIP Friendly]
Serves 4 | Ready in 1 hr 5 minutes
2 lb bone-in pork shoulder roast, about ¾ inch thick
1 T bacon fat
3/4 cup apple juice
¼ cup carrot juice
1 T cinnamon
1 T fresh grated ginger
- Remove pork from fridge 30 minutes prior to cooking. Salt each side generously.
- In a large, deep sauté pan, heat the bacon fat over medium-high heat. Sear the pork on both sides, 3 minutes per side.
- Whisk apple juice, carrot juice, cinnamon, and ginger together. Pour over pork, bring to a low simmer and cover. Let cook for 30 minutes. Flip and let cook, covered again, for another 25 to 30 minutes until all liquid has almost completely evaporated. There should be some good caramelized bits to scrape up.
- Let rest for 5 minutes before serving. Serve with mashed celeriac root or parsnip.