I workout with a group of women since the beginning of the year. It has been a blessing and also a great opportunity to build new relationships, learn about healthy eating and challenge ourselves to get fit. A few months ago I became Homewood Fit Chef, and we started offering to the women meals ready to bake to take home once a week.
The menu is based on Paleo friendly meals (a diet based on lean proteins, vegetables, fruits, healthy fats, nuts and nothing processed). It's been a fun challenge to cook things in a different way but making them still tasty.
A few weeks ago I made this meal. Braised pork shoulder with a side of cauliflower mash. It was a hit! I promised a few friends to post the recipes in the blog, so today I'll be sharing the Pork Shoulder recipe and the cauliflower mash will be posted very soon. Hope you enjoy!
2 Tbsp. coriander seeds, toasted
2 Tbsp. cumin seeds, toasted
2 Tbsp. fennel seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Extra-virgin olive oil
1 large onion, sliced
3 stalks of celery, cut into chuncks
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock