Shredded Pork Shoulder Stir Fry

27 Jan

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Pork Shoulder:

3.5 lb pork shoulder, skin removed
3 Tbsp bacon fat or oil
2 tsp salt
2 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
2 cups water
2 tsp white vinegar
1/2 cup teriyaki sauce

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Heat the bacon fat in the Dutch oven on the stove top on medium high. Coat the pork in the seasoning and brown pork on all sides in Dutch oven. Turn off the heat and pour in 2 cups of water, 2 tsp white vinegar, and a half cup of teriyaki sauce. Preheat the oven to 350 and cook about 3 hours.

Let the pork cool and remove the bones. Pull pork apart with two forks or cut with kitchen scissors. Scrape some of the brown crispness from the Dutch oven and add to the meat.

My Veggie Mix:

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12 oz frozen broccoli crowns
12 oz tri color diced bell pepper mix (red, green, yellow)
12 oz mixed veggies (green beans/carrots/corn/lima beans)*
6 oz frozen diced onions
*corn and lima beans are not paleo so you can add diced carrots and green beans separately or pick out the things you don’t like)

I heated up my skillet with some olive oil on medium high and added in the veggies with a splash of coconut aminos (paleo soy sauce replacement), a squeeze of lemon juice, and 1/4 cup teriyaki sauce.

Teriyaki Sauce:

1/2 cup syrup
1/4 cup white wine vinegar
1/4 cup honey
1/4 cup coconut aminos
1/4 cup orange juice
2 inch slice onion aprrox. 3 inches in diameter
4 cloves chopped garlic
1 Tbsp ground ginger
1 Tbsp orange rind
1 Tbsp olive oil or sesame oil

Heat a skillet on medium and brown the onions, garlic, ginger, and orange rind before adding to the remaining ingredients in a food processor.

There are many versions of paleo teriyaki sauce out there so if you find a good one, please send it my way 🙂

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