Fresh ginger root has become a mainstay in my kitchen…
Welp, the temperatures have sufficiently and consistently plummeted to below zero degrees Celsius. A solid cover of snow has dropped and will stick around for, oh, the next five or six months. Yup. Old Man Winter has earnestly settled in to this part of western Canada.
And with his arrival comes the need for extra warmth and comfort. Sipping mugs of hot tea or sporting those stylin’ onsies or slow cooking dinner in that trusty crock pot of yours – these are all entirely appropriate activities for the coldest season of the year.
Because this is predominantly a food blog, however, I’ll focus on the latter (although I can tell you this particular brand of onsies will change your life) by sharing with you this recipe for Cranberry Pulled Pork.
This delightful dish is the perfect meld of sweet and tangy, and it goes splendidly atop a veggie mash accompanied by a side of sautéed greens.
I can attest to one more fab thing about this recipe. Nomming on a warm dish of this Cranberry Pulled Pork tastes so much better whilst donning a pair of onsies.
Cranberry Pulled Pork (Paleo, AIP)
Author: Martine Partridge
Recipe type: Main Dish
- 2 lbs boneless pork roast (shoulder or leg)
- 1 tsp sea salt
- 1-2 tbsp. oil
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 1 c cranberry juice (100% pure)
- 1 c broth or stock
- 2 tbsp. maple syrup
- 1 tbsp. balsamic vinegar
- 2 tbsp. fresh thyme, chopped
- 1 c cranberries
- 2 tbsp. arrowroot flour plus ¼ c water (optional)
- Sprinkle pork with salt. Heat oil in large skillet over medium-high heat and brown pork on all sides. Transfer to slow cooker.
- Add onion and garlic to the skillet and sauté for about 5 minutes until onion is soft. Stir in thyme, cranberry juice, broth, maple syrup, and balsamic vinegar. Bring to a gentle boil and then pour over meat in the slow cooker. Add the cranberries to the slow cooker.
- Cook on low for 6-7 hours or on high for 4-5.
- Pour liquid from slow cooker into a sauce pan and bring to a simmer.
- Optional at this point is to whisk together the arrowroot flour and cold water. Then pour into the cranberry mixture. Cook and stir until thickened, around 1 minute.
- With two forks, shred the pork in the slow cooker. Pour ½ to ¾ of a cup of cranberry mixture from the sauce pan back into the slow cooker and mix with the pulled pork before serving.
- Pour remaining sauce into a serving dish and serve as a condiment alongside the pulled pork.