I get asked all the time about Evie’s first foods journey and what she eats now as a toddler (woah, when did that happen?). The reality is that she eats what WE eat (most of the time), and it’s been that way from the start. Doing more of a baby-led weaning approach (our own version, because I am not one to subscribe to any specific dogma) has been simple, successful, and honestly, really fun. A huge part of this, though, has been that we are very intentional with the foods we eat, ensuring we nourish ourselves so that when that tiny hand reaches for food off of our plates, we are happy to oblige.
I’ve been seriously craving pulled pork lately and decided to give it a go in our kitchen. And just like that, we have another toddler favorite: loaded with nourishing fat (ideally from pastured pork; check out Wild Pastures for awesome options), delicious flavor, and high-quality protein. This is the perfect accompaniment on a plate loaded with veggies, which is another plus. We enjoyed it most recently in big bowls with bone broth rice, black beans, spicy yogurt sauce, pink pickled onions, goat cheese, and avocado. It was dreamy, and I hope you enjoy it too.
We also LOVE it stuffed in sourdough tortillas from the Sourdough Sisterhood recipe book, in taco bowls, or as the filling for a baked quesadilla!
Affordable, simple, and whole family-approved. Enjoy, friends! ♡
Crispy Pulled Pork
WHAT YOU NEED:
- 3 pounds pastured pork shoulder (we LOVE Wild Pastures for our meat – save 20% for life here)
- 2 tablespoons apple cider vinegar*
- 3 tablespoons olive*/avocado oil or lard (we love Paleovalley’s olive oil and grass fed beef lard – save 15% with code: RADICALROOTS)
- 3 tablespoons sea salt*
- 2 tablespoons coconut sugar*
- 1 small onion, diced (optional)
- 1/2 cup fresh lemon juice (optional)
- enough filtered water or bone broth to cover meat
- extra sea salt to taste
*We save extra on kitchen staples with Thrive Market (save 30% and get a $60 free gift here).
WHAT YOU DO:
- 4-12 hours before it’s time to cook, cube the pork shoulder and put it in a freezer bag or glass container, then cover the cubes in 1 tablespoon of the apple cider vinegar, 2 tablespoons of the oil, and the sea salt, coconut sugar, and onions.
- 3+ hours before eat time, set a thick bottom (I used dutch oven) pot to medium-high heat. Once it’s hot, drizzle in the remaining oil and add the pork, stirring so all sides get a nice sear.
- Add lemon juice, remaining vinegar, another tablespoon or so of sea salt, and just enough water or broth to cover meat; then, set to a full rolling boil, reduce to simmer, and cover for 1 hour or until the meat pulls apart with a fork.
- Then, remove the lid and continue to simmer until liquid really starts evaporating, stirring every 15-20 minutes.
- Once the liquid is gone, give it some love; stir frequently so the pork doesn’t stick as it cooks down in the fat (just wait for the smell here).
- Once crispy, salt if needed, and ENJOY every bite!
Thoughts or questions? Leave a comment below. I hope you enjoy this as much as we do! It’s great for leftovers and SO versatile: pork and eggs for breakfast, pulled pork salads, wraps, and more! Happy eating!
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