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pork and lamb

Pulled Pork with BBQ Sauce

Ingredients:

  • 5 lb pork shoulder
  • 2 thinly sliced yellow onions
  • 6 garlic cloves sliced
  • 1 cup chicken broth
  • 3/4 cup dark brown sugar
  • 2 tbsp chili powder or cayenne pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1/3 cup kosher salt
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 cup butter
  • 1 cup vinegar

Directions:

  1. Add the onions, garlic and chicken broth to the slow cooker
  2. Combine all of the spices into a small bowl
  3. Take about 1/4 cup of the rub and thoroughly coat the meat, get into every crevice!  Use more or less as needed
  4. Now, put the meat in the slow cooker and put on low for 9 hours
  5. After it has completed cooking remove the meat from the slow cooker
  6. Drain the veggies and set the liquid aside and allow to cool
  7. Using two forks, shred the pork and return to the slow cooker with the onion and garlic
  8. Cover with 1/4 cup of the remaining liquid
  9. Now, to make the BBQ sauce
  10. Melt the butter in a pan and cook until it is brown, but not burnt
  11.  Add the left over meat juice and 1/2 cup of spice and cook until it has reduced by a third (about 20 minutes)
  12. Remove from the heat, stir in the vinegar and season as needed
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Leftover BBQ Pork Pizza

So check it out.  This is kind of a general direction recipe.  I LOVE repurposing leftovers.  In this case, I had made Sweet and Spicy Ribs from Bon Appetit magazine and was left with about 8 ribs.  But you could do this with any kind of leftover bbq meats!  This is not a precise recipe, so bear with me.  Just wanted to share an awesome meal!

Ingredients:

  • 1 cup shredded rib meat (I grilled up some ribs, but you could use pulled pork, pulled chicken, brisket... whatever!)
  • 1 cup cooked veggies (again, utilized my leftovers from dinner, I grilled up some zucchini, onion, and asparagus)
  • 1/2 cup bbq sauce (if you use the bon appetit recipe, use that bbq sauce, it's amazing!)
  • 1/4 cup minced cilantro
  • 1 bag of Trader Joe's pizza dough
  • 1/2 cup Mozzarella cheese

Directions:

  1. Preheat your oven to 425 degrees
  2. Follow the directions on the pizza bag to let the dough rest and then roll it out to either a large circle or a rectangle
  3. Take half of the bbq sauce and use a spoon to spread it over the crust
  4. Evenly spread out the meat and veggies on the crust
  5. Sprinkle the cheese over the toppings
  6. Cover with the rest of the bbq sauce and cilantro
  7. Bake until the crust turns golden brown(about 20 minutes)
  8. Enjoy!
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Lamb and Beef Meatballs over Greek Cauliflower Rice

For this meal I borrowed the recipe for Paleo Greek Rice from Primal Desire.  Though I love cauliflower rice as is, Raj has shown me how to make it even more delicious!  I left out the carrots not because I don't like carrots, but because I forgot to buy them at the store.

Ingredients:

Rice:

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  • 1/2 onion
  • 1 head of cauliflower
  • 3 cloves of garlic
  • 1 cup chicken broth
  • 1/4 cup chopped parsley
  • 2 tablespoons lemon juice
  • Zest of 1/2 a lemon
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 1 diced green onion
  • olive oil

Meatballs:

  • 2/3 lb ground lamb
  • 2/3 lb ground beef
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 onion
  • 1 orange pepper
  • 1 16 oz can tomato sauce
  • 1 4 oz can tomato paste
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • olive oil

Directions:

  1. In a large sauce pan, heat up 1-2 teaspoons of olive oil.  Add your onions and cook until fragrant.  (My roommate thought it smelt like "tuna", so I guess that was fragrant enough.)  
  2. Chop your head of cauliflower into small florets.  Place into a food processor and run on high until the consistency of chopped up rice.
  3. Add cauliflower and chicken broth to the onions, cook until the chicken broth begins to boil
  4. Add parsley, lemon juice, zest, oregano, salt, and pepper
  5. Stir and cook until the liquid has cooked off
  6. After it's done cooking, add the green onion, but while it's cooking, let's make the meatballs!
  7. Using your hands mix together your two meats, fresh parsley, 1/2 teaspoon dried parsley, 1 teaspoon dried oregano, and 1/2 teaspoon garlic
  8. Take a large spoonful(about 2 tablespoons) and roll between your hands until it forms a ball
  9. Continue until you have about 30 meatballs
  10. Heat up a large frying pan or cast iron with about 1 teaspoon of olive oil
  11. Chop your onion into large chunks and add to the pan
  12. Cook until fragrant (Or smelling like tuna?)
  13. Add the meatballs to the pan and flip them regularly until they start to brown
  14. Cut your orange pepper into large chunks and add to the pan
  15. Cook for another minute or two, and then add the tomato sauce and tomato paste.  (I added almost the whole can of tomato paste because I like my sauce a little sweeter and thicker, but it's totally up to you!)
  16. Sprinkle in the red pepper flakes, 1/2 teaspoon garlic salt, and 1/2 teaspoon oregano
  17. Cover with a lid and allow to simmer for about 15 minutes
  18. By now, your rice should be done, so scoop it into bowls to serve (I did 1 bowl and 3 tupperware containers to save for lunches), top with your meatballs, and Enjoy!
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Apple Stuffed Pork with Butternut Squash and Spinach

Ingredients:

  • 3 pork loins
  • 1 apple
  • 1 tsp cinnamon
  • 1 butternut squash
  • 2 cups spinach
  • 5 tsps crushed garlic
  • garlic salt and pepper

Directions:

  1. Pre-heat oven to 400 degrees
  2. Slice your squash in half and place face down in a baking dish
  3. Bake until the outside is soft to the touch and you can scoop out the insides (about 30-40 minutes)
  4. Put the pork on it's side(fatty side down) and cut a large slit into the meat
  5. Slice the apple into thin and small pieces
  6. Toss apple in cinnamon
  7. Spread 1 tsp of garlic in each piece of pork
  8. Stuff the pork with the apple slices
  9. Place into a baking pan and add to the oven with the squash
  10. Cook about 10 minutes each side
  11. Meanwhile, saute the last 2 tsps of garlic
  12. Add the spinach and stir until it has cooked down
  13. After the squash is ready, scoop it into the pan with the spinach and stir all together
  14. Remove the mixture from the pan and place onto 3 plates
  15. Once the pork is cooked remove from the oven
  16. Put the pork onto the pan fat side down and cook for 2 minutes until the fat has cooked off a bit
  17. With the heat on medium high, cook the pieces about 1-2 minutes each side so they get a nice crisp
  18. Add the meat to the plates and enjoy!
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Spaghetti Squash Bolognese

Ingredients: 

  • 1 Spaghetti Squash
  • 2 pieces of bacon
  • 1 onion sliced thinly
  • 3-4 cloves of garlic minced
  • 1 lb of ground meat (I did 1/2 beef, and 1/2 hot italian sausage)
  • 1 red bell pepper cut into small pieces
  • 1 oz of fresh basil
  • 1 tsp oregano
  • 1/2 tsp parsley
  • 1 tsp red pepper flakes(or less if you don’t like spice)
  • 1 tsp garlic salt
  • 1 can of tomato paste
  • 1 16 oz can of tomato sauce (I did fire roasted tomatoes, depends on your preferred sauce thickness)

Directions:

  1. Preheat oven to 425 degrees
  2. Cut squash in half, remove seeds and place face down on a cookie sheet in the oven
  3. Cook until the outsides are soft to the touch and the squash is stringy like spaghetti
  4. While the squash is cooking… Put bacon into your large pan
  5. After bacon is cooked, remove from pan, either eat the bacon or add it to your sauce later
  6. Add onions and garlic to bacon grease
  7. Cook until onions are translucent and garlic is fragrant
  8. Remove from the pan
  9. Add meat and cook until brown
  10. Return the onions and garlic to the meat and add in the peppers
  11. Add oregano, parsley, red pepper flakes, and salt
  12. Add about 2/3-3/4 of the can of tomato paste and the whole can of tomato sauce
  13. Stir until thorough mixed
  14. Add basil leaves, either minced or in large chunks, depending on your preference
  15. Stir again, lower the heat and cover
  16. Remove your squash from the oven
  17. Scrape out the noodles with a fork, pour sauce over, and Enjoy!
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