A fattier cut from a naturally raised animal is perfectly paleo, not to mention delicious, from time to time. Make this at least a day ahead to experience the full decadence!
Ingredients
2 tablespoons coconut oil
3 # pastured pork shoulder
1 large sweet onion, chopped
½ small pineapple, cored, peeled and cut into chunks
2 large, ripe red tomatoes, halved
1 cup dry white wine
1 - 2 cups homemade chicken broth
Instructions
Heat oil in Dutch Oven over medium high
Place pork in oven and brown for two minutes on each side
Remove pork from oven and place on plate, covered
Add onion to oven and saute five minutes
Add pineapple, tomatoes and pork
Pour in wine and broth (use more if you prefer more liquid, less if more of a stew)
Cover and bring to simmer
Let simmer for two hours
Remove from heat, let cool completely and refrigerate overnight
The next day, place the oven over a medium flame and cook one more hour; pork will easily pull apart with two forks
Shred all pork with two forks and serve on a bed of your favorite greens to enjoy the jus
Recipe by Paleoista at https://www.paleoista.com/?p=38058