Pulled Pork Atop Almond Sweet Potato Flatbread
I love recipes. I love good recipes. I love good recipes that pair well with other good recipes! Okay, now that we have that sorted … the dish I’m about to share is one of the mainstays in my meal planning rotation. It has to be one of THE easiest, tastiest and even the kids are clamoring for seconds! Have you ever completed a Whole30? If you haven’t, you need to check it out; it will change your life. Seriously. I compare it to a notch above Paleo. But that’s a blog for another day, on to the recipe!
*You will need a slow cooker for this recipe*
Pulled Pork From Whole30.Com
Ingredients:
- 1 ½ T. salt
- 1 t. black pepper
- 2 lbs. pork butt, cut into 4-inch cubes
- 2 T. cooking fat (I use ghee)
- ½ medium yellow onion chopped
- 3 garlic cloves minced
- ½ t. chili powder
-¼ t. ground cinnamon
-Juice of ½ lime
Directions:
- Mix 1 T. salt and all the pepper in a bowl. Use to season the pork evenly.
- In a cast iron or large sauté pan over medium heat, melt the cooking fat, swirling to coat the bottom of the pan. When the fat is hot, add the pork, browning all sides (3-4 minutes). Remove pork and place into slow cooker.
- In the same pan, reduce heat to medium-low, add the onion, and cook, stirring until translucent (4-5 minutes). Add the garlic and cook, stirring to prevent burning (about 1 minutes). Add 1-cup water, the chili powder and cinnamon. Carefully pour into slow cooker.
- Cover and place on low for 8-10 hours
- When finished cooking, remove pork and shred with two forks, return back to the slow cooker, adding ½ salt and juice of half a lime
Almond Sweet Potato Flatbread
By: TheLeanGreenBean.Com
Ingredients:
- 1.5 cups almond meal
- 1 large egg white
- ½ cup mashed, cooked sweet potato
- Dash of paprika, cayenne and garlic powder (optional)
Directions:
- Preheat oven to 375 degrees
- In a large bowl combine almond meal, spices and sweet potato, mix with a fork until well combined
- Add egg white and mix until dough forms
- Divide into 6 pieces
- Place one section between 2 pieces of parchment paper and flatten by hand or rolling pin into ¼ inch circle
- Transfer to baking sheet lined with parchment paper and repeat with remaining dough
- Bake for 10 minutes
- Drain a bit of the juice before topping the flatbread, as you want the crunch to remain intact. I love to top with fresh guacamole and salsa and a few jalapenos for heat. I have no question this combo will start making a regular appearance in your dinner (or lunch) rotation!