Friday's Recipe: A Favorite From The Whole 30

Hi Everyone!

Welcome to Friday and food!

Sorry I missed everyone yesterday.  My migraine got the better of me on Wednesday so I had to pull out the big guns which made me sleep through yesterday. 

Today's recipe is one of my favorites from The Whole 30: Roasted pork shoulder with butternut squash, kale and tomatoes, p 344.

Serves 2 (with leftovers)

Prep Time:  10 minutes

Cook Time:  3 hours

Total Time:  3 hours 10 minutes

Ingredients:

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 lime, juiced

1 1/2 pounds pork shoulder (boneless)

1 butternut squash, 1-inch diced

1 bunch kale, stems removed, leaves chopped

1 cup diced tomatoes

Directions:

PREHEAT oven to 300 degrees F

Mix the paprika, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl.  Add the lime juice and stir.  Place the pork in a Dutch oven or deep roasting pan and coat all sides of the pork with the spice mixture.  Add 1 cup of water and cover tightly with a lid or aluminum foil.  Cook in the oven, turning, the pork shoulder in the pan every 45 minutes. 

After 2 hours and 15 minutes, add the butternut squash and 1/2 cup of water to the Dutch oven or pan.  Cook for 30 more minutes, then add the kale and tomatoes.  Place back in the oven for 15 minutes more.

Remove the pan from the oven and leave covered until you are ready to serve.  With tongs or a slotted spoon, arrange the vegetables on plates, then break the pork apart into generous chunks and place over the vegetables.  Spoon the braising liquid from the pan over the pork.

Enjoy!

I've used spinach, fresh and frozen, in place of kale when I didn't have kale.  They were both just as good.

Have a great weekend and I'll see you on Monday.

To your Health!

Deanna