Ingredients:
Diced Pork Shoulder or Butt
Cauliflower
Kale & Spinach Mix
1 Diced Onion
3-5 Minced Garlic Cloves
3 Bay Leaves
1 Cup White Vinegar
3/4 Cup Coconut Aminos
1 Cup Water
Sea Salt
Kosher Salt
Black Pepper
Black Pepper
Instructions:
1. Heat coconut oil in a pot on medium high heat.
2. Saute diced onion and minced garlic until wilted.
3. Add diced pork.
4. Add vinegar, coconut aminos, water, bay leaves, salt, and pepper.
5. Allow to come to a boil, then turn heat down to low and simmer for 30 minutes to 45 minutes.
6. Heat coconut oil in a separate pan.
7. Use a slotted spoon and transfer all the pork from the pot to the pan. Warning: oil may splatter due to broth.
8. Brown the pork in the pan by allowing pork to sit for several minutes before stirring.
9. Once pork is browned, transfer back to the original pot. Serve over veggies.
Roasted Cauliflower
Instructions:
1. Preheat oven to 400 degrees F.
2. Line a cookie sheet with foil.
3. Spread a good amount of the Kale & Spinach mix.
4. Spread cauliflower over the greens. Ensure cauliflower pieces are similar in size so they cook evenly.
5. Sprinkle kosher salt all over.
6. Drizzle melted coconut oil all over.
7. Cook for 20 mins.
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