This recipe graciously stolen from Sarah Kate Gillingham at The Kitchn.
(Picture to come.)
1 (6- to 8-pound) pork shoulder, boneless or not
2 tablespoons coarse salt
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper
4 chipotle peppers (dried)
1/2 cup tomato juice
2 1/2 cups orange juice
1. Combine all of the ingredients in a slow cooker and cook on the lowest setting you have time for (at least 8 hours, 10 is ideal.) If your shoulder had a bone, it should literally fall off the bone when it’s time.
2. While it’s cooking, you don’t really want it to boil, so should you see some intense boiling action, just crack open the lid a little bit. Pork shoulder is a hardy piece of meat, so don’t fret over it. 🙂
3. When it’s finished cooking, shred the meat! Again, it should be very easy to do so after cooking for so long.
These are good! I love carnitas, so I appreciate having an easy, low-prep recipe for them where all I have to do is combine some ingredients in a slow cooker. For my money, the other carnitas recipe
on this site is better, but sometimes you just don’t have the time or want to expend the effort. 🙂
Total Time: 10 hrs 15 minutes (all but 15 min inactive)
Prep – 15 minutes
Yield: 18 to 24 servings of carnitas
This recipe created masterfully by Jordan.
1 beef roast (often advertised as pot roast, any size that will fit in your slow cooker)
1 lb carrots, peeled
1 container mushrooms, washed
1 or 2 onions, sliced
1 tbsp garlic powder
1 tbsp oregano
1 bottle of red wine you’d like to drink
salt and pepper
olive oil for searing
1. Liberally salt and pepper both sides of roast. If you have time, wait a bit for the salt to get into the meat, about 30 minutes. No big deal if you can’t.
2. Sear the roast on both sides in frying pan on medium-high heat with olive oil. (It doesn’t keep the moisture in, but it does make a nice brown “crust.”) After the roast is nice and brown on all sides, place it into the slow cooker.
3. There should be some tasty bits and juice left in your frying pan. Place your carrots in the pan and soften them up a little bit on medium-high. When they look a little brown/softer, place them into the slow cooker. (No need to overdo it.)
4. Do the same with the mushrooms and onions. Cook ’em a little in the tasty juice, and then place into the slow cooker.
5. Liberally salt and pepper the ingredients in the slow cooker. You can also add the garlic powder and oregano at this time.
6. Pour about 3/4 of the bottle of wine into the slow cooker. Save the remaining 1/4 to apply to the cook as needed.
7. Cook for at least 8 hours, covered, on the low or very low setting. The longer, the better. Keep an eye on the slow cooker every so often – even on low settings it will tend to boil – just crack the lid open to cool it off if you see this. Again, don’t fret over it.
8. Kiss the cook (Lauren’s suggestion).
A pot roast is a wonderful thing, and a pot roast recipe is delightfully flexible. Want a different vegetable? Cool. You’d rather use stock instead of wine? Fine. Adapt it however you see fit – all you need is the meat, something to cook it in and something to cook it with!
Total Time: 8 hrs 20 minutes – 10 hrs 20 minutes (all but 20 min inactive)
Prep – 20 minutes
Cook– 6-8 hours
Yield: 8 servings
This recipe inspired by Lauren’s lack of foresight and quick rush to think of dinner.
1 lb. ground beef
3 tbsp Taco Seasoning (SCD)
16 large lettuce leaves
Pico de Gallo
Salt to taste
1. Cook ground beef with taco seasoning until done.
2. Take lettuce leaf and fill with seasoned meat.
3. Layer sliced cheddar cheese over meat and heat for 30 seconds in microwave to melt.
4. Top with pico and olives to taste.
5. Mix yogurt with salt and drizzle over the “taco”.
6. Lift up the lettuce leaf and enjoy!
Having the seasoning pre-made and SCD pico available at our grocery store, this made sense for a quick dinner! I basically picked up anything that would be easy and tasty on a taco and layered it up! It seemed like a really fancy and flavorful meal that is easy on the eyes, without a lot of fuss or clean up! All around, it was a good day.
Total Time: 15 minutes
Prep –5 minutes
Cook – 10 minutes
Yield: 16 servings
This recipe adapted graciously from mycrankygut.com.
1 Boston Butt roast, about 4 lbs. 2 onions, sliced into half-rounds
1 cup SCD ketchup
1/2 cup beef stock
1/4 cup apple cider vinegar
1/4 cup honey
1 tsp Tabasco sauce (adjust to taste)
1 tsp kosher salt
Rub for the roast:
4 tbsp paprika
2 tbsp cumin
2 tbsp SCD chili powder
1 tbsp ground black pepper
1 tsp cinnamon
1 tsp cayenne pepper
1 tbsp salt
1. Combine all the rub ingredients. Rub into all surfaces of the pork roast. Put roast in a crock pot.
2. Add onions to pan and carmelize, 15 minutes. Deglaze pan with stock and vinegar, and bring to a boil. Add to crock pot. Add remaining ingredients and cover. Cook 8 hours on low, until pork falls apart.
3. Pull pork apart with forks. Optionally, use a immersion blender to blend the onion and contribute to the sauce.
The Take I think this is the best crock pot recipe we’ve ever made. The flavor of the pork was excellent and the pork fell apart in the crock pot – what else could one ask for?
Total Time: 8 hours 30 minutes
Prep – 30 minutes
Cook – 8 hours
Yield: 20 servings
Guys, Christmas is coming!
Christmas is coming!
We’ve been searching for a reasonable SCD ham to purchase for Christmas or Christmas Eve dinner.
We finally found one that we are going to try!
The one or two sites that we’ve seen with sugar free ham options tend to sell the ham itself for 60 -70 buckaroos or it is HUGE. This site you can get a 2.5 ibs. sugar-free ham (Pork, Water, Sea Salt) for $23.68. The only downside is you have to buy at least 7 ibs. of meat per order… BUT HEY, let’s make the best of it! We’ll be getting the ham to try along with some beef sticks and a variety of jerkies (plan, spicy, beef, turkey) for the road trip snacks to and from family’s homes! How about some breakfast sausage to have on Christmas morn?!
There are more SCD options than posted below on their website, these are just the ones we are interested in for ourselves:
Christmas Eve or Christmas Dinner?
Traveling Snack Options?
Long Beef Snack Sticks
Beef Jerky Portions Plan
Beef Jerky Portions Spicy
Beef Jerky Sticks Plain
Beef Jerky Sticks Spicy
Beef Jerky Sticks Plan Self Stable
Extra Spicy Beef Jerky Sticks
Sugar Free Turkey Jerky Plan
Turkey Jerky Sticks Spicy
Easy Christmas Morning Breakfast Options?
Sugar Free Bacon
Beef Breakfast Sausage Sliders – currently out of sock
Beef Polish Sliders – currently out of stock
Sugar Free Pork Breakfast Sausage
This recipe graciously stolen from the Real Food Forager.
2 – 3 lbs short ribs
1 large onion, peeled and sliced
3 – 4 stalks celery, sliced
20 or so baby carrots
4 cloves garlic, pressed
1 bay leaf
handful of peppercorns (15 or so)
1 cup beef stock
1 cup water
salt to taste
1. On top of the stove, heat the dutch oven to medium, melt some tallow or lard (we used bacon grease) and gently brown all side of the short ribs – you may have to do this in sections until all the meat is browned.
2. Hold the meat aside in a large bowl.
3. There should be plenty of fat in the pan — add all the vegetables except the garlic and saute until somewhat soft.
4. At the end, for a minute or two, add the garlic and let it warm up.
5. Add the meat back in on top of the vegetables.
6. Add the beef stock, the water and the bay leaf and the salt. Add whatever other herbs you like, too.
7. Cover the dutch oven and put inside the stove at 325 degrees F for 3 — 4 hours.
For the gravy…
1. Remove all the meat from the dutch oven.
2. Using an immersion blender, blend the vegetables with the liquid gravy to create a nice, thick starch-free gravy! Reserve as many vegetables as you want, or blend them all, depending on how thick you like your gravy.
3. Add salt to taste.
This is the kind of meal that is perfect for a cold autumn day. On those days, you need something that “sticks to your bones.” These ribs are the perfect meal for that – filling, wholesome, and delicious! Creating the gravy by blending the vegetables is innovative and tasty!
Total Time: 3 hours 45 minutes
Prep – 45 minutes (both before and after cooking)
Cook – 3 hours
Yield: 6 servings
This recipe graciously stolen from nomorecrohns.com and used a gazillion times.
1 large can (27 oz) whole Ortega Green Chilies, split
1-1/2 c. freshly grated cheddar cheese (pre-grated cheeses contain starch)
1-1/2 c. freshly grated jack cheese
Salt and pepper
4 large eggs
1 c. homemade SCD yogurt
1 small can sliced black olives
1 medium-size firm-ripe tomato, diced
1. Slice chilies open and arrange half of the chilies, spread open, in a single layer on the bottom of a shallow 1-1/2 to 2-quart baking dish.
2. Evenly sprinkle half of the cheddar and jack cheeses over chilies. Spread on half the olives. Lightly sprinkle with salt and pepper.
3. Repeat layers, using remaining chilies, cheeses, and olives.
4. In a bowl, beat together eggs and yogurt until blended. Pour evenly over chilies and cheese, topping with remaining olives.
5. Bake at 375 degrees until custard is set and jiggles only slightly in center when gently shaken and edges have begun to brown, 30 to 35 minutes. Let cool 5 to 10 minutes.
6. Garnish with the diced tomatoes on top.
We make this all the time. It takes some prep with the cheese grating and slicing, but is really tasty and we love it as leftovers. Frequently we’ll make taco meat to have with it as well. So stinkin’ good, guys. Seriously try it.
Total Time: 50 minutes
Prep – 20 minutes
Cook – 30 hours
Yield: 10 servings