Pulled Pork and Slaw over Plantain Biscuits

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Pulled Pork and Slaw over Plantain Biscuits

This is a very special kind of recipe, the kind that has you forever forget that you don’t eat grains. The kind that has you thank your lucky stars that food can be so delicious and make you feel good, too. Thats the perfect kind of recipe, in my opinion…

The biscuits are awesome with jam, of course, and the pork, well thats  awesome with your fingers.

For Pork:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon coconut sugar
1 tablespoon dry mustard
3 tablespoons sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
2 tablespoons butter

For slaw:
1 pound red cabbage, shredded (#5 cone on Saladmaster)
1 pound yellow cabbage, shredded (#5 cone)
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon whole grain mustard
salt and pepper to taste

3 cups BBQ Sauce (below)

Plantain Biscuits (below)

Mix the smoked paprika, garlic powder, coconut sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. Heat large Dutch oven on medium-high and add butter. Sear the pork on all sides and add enough water to cover (or transfer to a slow cooker). Cook on low for about 6 hours, or when the thickest part of the pork registers 170 degrees, but basically, what you want to do is to roast it until it’s falling apart. When the pork is done, take it out of the liquid and put it into a large bowl. Allow the meat to rest for about 10 minutes. While pork rests, deglaze the leftover juices over medium heat until it’s reduced to 1/2 cup. Mix liquid with BBQ sauce. Pull the meat: Using 2 forks, steady the meat with one and use the other to pull shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. For slaw: In a separate large bowl, mix dressing ingredients and pour over cabbage. To serve: spoon pulled pork mixture onto a Plantain Biscuit and top with some slaw. Serve with additional sauce.

BBQ Sauce

1 tablespoon butter
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses (not technically Paleo, but you need it here. It does have lots of iron and other trace nutrients)
1/3 cup coconut sugar
4 tablespoons minced chipotle peppers in adobo sauce
4 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce

Heat the butter in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Plantain Biscuits

1 cup plantains, pureed (see notes)
½ cup coconut milk
2 eggs
⅓ cup coconut flour
¼ teaspoon baking soda
¼ teaspoon salt

Preheat oven to 350 degrees. To prepare plantains, remove ends of 2 green/yellow plantains and score on four sides. Remove peel and chop. Puree in food processor until silky and all lumps removed. Combine plantain puree, coconut milk, and eggs and whisk well. Mix dry ingredients in a separate bowl and combine with wet. Mix until just combined. Form dough into 8 pieces and place on cookie sheet lined with parchment paper or a silpat. Flatten to about 1-inch thickness. Bake until underside is slightly browned and cooked through, about 25 minutes. Serve with pulled pork, as a mini pizza crust, or eat with jam and a thick slab of butter 🙂