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Pink Peppercorn Pork Shoulder

Pink Peppercorn Pork Shoulder

 

There is a pink pepper tree on my dear friend Sarah’s back porch. The few hours I have spent picking and sorting the peppercorns from the twigs and leaves have been well worth the effort, as this little pepper freak can’t get enough of the stuff. I like to grind the peppercorns in the food processor and save it in a little jar to have on hand for when pork shoulder goes on sale.

 

Pork shoulder, pork butt, or picnic cut is what I’m talking about. This cut of meat is tasty and takes to this slow cooking method in the same way it takes to the pink peppercorn rub.

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

I suggest you make extras, as the leftovers are worthy of the recipe itself. It takes a little time but most of it is hands off. If you buy a nice fatty cut you will end up with a good amount of rendered creamy lard that will solidify as it cools and can be reserved and used to sauté up some veggies at other time or can be used to schmear on some sourdough bread.

 

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

3lb piece of pork shoulder, nice and fatty

1/4 C pink peppercorns, ground

3T sea salt

2 cups chicken bone broth

5 bay leaves

BFF diet free resource library

 

Mix the sea salt and the pink peppercorns together and rub over pork shoulder. Ideally this can be done the night before you intend to cook the pork but if time is of the essence rub the shoulder and let it rest at least 30 minutes at room temperature. Pre-heat the oven to 325°.

 

In a casserole dish just large enough to snugly hold the pork, add the shoulder, the broth and the bay leaves. This is not a braise in a sense that the pork should be swimming in broth, so if only a cup of the broth fits in your pan use that and top it up as it cooks.

Cook the pork for 2-2.5 hours at 325, turning the roast every 30 minutes. This allows it to evenly brown and results in a super juicy cut of meat.

 

When fully cooked the roast will be tender but not falling apart, resulting in a sliceable roast. The broth will reduce a little as it cooks but ideally allow the roast to rest for 15 minutes before slicing and further reduce broth until desired consistency: I like it on the thinner side but you can bring it all the way down into a syrupy glaze. Taste before adding any additional salt, as the salt from the roast has seasoned the broth.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

 

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

Beef Bone Broth

Beef Bone Broth

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Chicken Liver & Soaked Brown Dirty Rice

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Pumpkin Custard

Pumpkin Custard

I am officially over pumpkin spice everything but even during these times of severe pumpkin abuse, I just cannot resist making a few pumpkin desserts, like this delicious pumpkin custard. While I could house an entire pumpkin pie and call Thanksgiving done and dusted, in honor of Revivalist Kitchen this recipe was created to feature a not over sweetened, reasonably spiced dessert that is the perfect end to a rich meal but with the liberal use of farm fresh eggs, a slightly larger portion could be a nutritious and satisfying cap on a lighter meal. Featuring fresh roasted pumpkin, creamy naturally sweet raw whipped cream and spiced pumpkin seeds; this pumpkin custard will make a beautiful addition to your holiday table. We featured this desert at our Harvest Dinner. Read all bout what we served up here!

Octavia Klein Photography

Pumpkin Custard

2 cups pumpkin puree

1/2 Cup Coconut Sugar

1 T Molasses

1 Tsp fresh grated nutmeg

1 Tsp fresh grated cinnamon

1 Tsp vanilla, scraped from vanilla bean

8 Eggs

1/2 Cup Milk or if Paleo use coconut Milk

1/4 tsp Sea Salt

Pumpkin Custard! Gluten free & refined sugar free! Traditional food & Paleo friendly recipe! Click through to get recipe.

Pumpkin Custard

Roast the pumpkins in 350° oven until soft. Scoop out flesh, reserving seeds to be toasted and blend all ingredients in food processor, except for eggs. Pour blended mixture into heavy bottom saucepan over medium heat. Taste for seasoning and turn off heat once mixture is at a simmer. Off the heat whisk in the eggs one at a time and then bring the mixture back up to a simmer. Pour into individual serving vessels and chill in refrigerator. Top custard with raw whipped cream and the toasted spiced pumpkin seeds.

 

Toasted spiced pumpkin seeds

1 C pumpkin seeds, rinsed

1 2 T coconut sugar

1/4 tsp each cinnamon & nutmeg

2T melted butter

1 tsp sea salt

Octavia Klein Photography

 

Pre-heat the oven to 300°. Mix together all ingredients except seeds, once mixed, toss in pumpkin seeds. Spread seeds over a baking sheet and bake. You will want to stir the seeds every five minutes and bake until crispy. This process takes about 25-35 minutes.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

 

 Keep on cooking!…Click through below for more real food recipes!

Octavia Klein Photography

Pumpkin Cupcakes

Roasted Fig Kefir Ice-Cream Probiotic. Fermented Raw Cream. Click through to read recipe.

Kefir Ice-Cream

Octavia Klein Photography

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Smoothies

Smoothies