Thank you to the Paleo Mom for sending me a review copy of The Paleo Approach Cookbook; this recipe comes from her cookbook! The book is a wonderful resource, especially for those with autoimmune disease who need more Paleo recipes. I’m all about wraps these days. Chicken salad wraps, mexican wraps, and now pork shoulder wraps! They’re so perfect for lunch because of their portability. Wraps actually inspired me to start a Joint Company of Paleo-friendly Concessions, called Bravo For Vive. We will be featuring chicken salad and BBQ pork wraps that are completely Paleo and really delicious. After making this recipe from The Paleo Mom’s cookbook, I had to figure out how to eat it. It’s a basic slow-cooked pork shoulder recipe, so I figured adding some sweetness to it would be delicious. I cut up some fresh peaches I bought at the Farmer’s Market this weekend and placed it in a lettuce wrap. I actually don’t make a lot of pork, but this recipe intrigued me and it turned out delicious. The Paleo Approach cookbook is almost like an encyclopedia for Paleo-peeps. It has SO many recipes, some of which I would have never thought to make. It also has a lot of information in the beginning on why Paleo works and all the “rules”. When I say “rules” in quotes, it’s because when you eat this way, they don’t feel like they are rules anymore. It’s been so long since I’ve had bread that it doesn’t affect me anymore. I don’t miss it, I know what it makes me feel like and it’s NOT a good feeling. Same with sweets, treats, and pizza. Well some days, I miss pizza, but that’s why I have a Grain-Free Crust.
- 1 small head garlic, crushed
- 2 teaspoons salt
- 3 tablespoons minced fresh oregano
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons fresh lemon juice
- 1 (3-4 pound) pork shoulder
- Lettuce, for wrapping
- Sliced peaches, for the wraps
- Combine the crushed garlic, salt, oregano, apple cider vinegar, and lemon juice in a small bowl.
- Pat the pork shoulder dry with paper towels. Lay out several pieces of plastic wrap, overlapping (big enough to wrap the whole pork shoulder after the seasoning is rubbed on), and place the pork shoulder on top.
- Rub the seasoning over the entire surface of the pork shoulder. Wrap tightly in the plastic wrap. Place in a dish or on a tray and refrigerate overnight.
- Remove the pork shoulder from the refrigerator and let warm to room temperature for 1 hour before placing in the oven. Preheat the oven to 275°F.
- Remove the plastic wrap and place the pork on a roasting pan. Roast for 6 hours, until the meat is fork-tender.
- Then wrap in a lettuce wrap and top with sliced peaches.
That would also be great with some mango salsa!
Monica Bravo says
Ooooh, yes! That sounds delicious.
Thalia @ butter and brioche says
Yum these pork wraps look and sound delicious. Love the idea of a lettuce wrap.. definitely will be trying the recipe!
Monica Bravo says
Thank you Thalia! Let me know if you like it 🙂