Here’s a hearty, totally paleo plate that doesn’t skimp on flavor—bright, herb-forward freshness, satisfying protein, and plenty of vegetables in one balanced meal.
Makes 4 servings
Shredded pork with citrus-arugula gremolata:
- 2 pound pork shoulder, boneless
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup water
- 1/2 cup flat-leaf parsley, finely chopped
- Zest of 1 lemon
- Zest of 1/2 lime
- Zest of 1/2 orange
- 3 tablespoons oil
- 1/4 teaspoon salt
- 4 ounces arugula, finely chopped
Pat the pork shoulder dry and season with salt, pepper, and garlic powder.
Place seasoned pork in slow cooker and add water. Cook 6–8 hours on low or 4–5 hours on high until the pork easily shreds. Transfer pork to cutting board and shred with two forks. Return to the pot with a few spoonfuls of cooking liquid to keep it moist.
To make the gremolata, combine parsley, citrus zests, oil, and salt. Fold in arugula. Taste and add a pinch more salt if needed. Spoon over pork and serve.
Mashed acorn squash:
- 1 pound acorn squash, peeled, seeded, and diced in 1-inch cubes
- 2-1/2 teaspoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chives, finely chopped
Place steam basket over 1-inch of simmering water. Add acorn squash, cover, and steam until fork tender, about 10–15 minutes. (No steam basket? Put the squash and 2–3 tablespoons water in a lidded skillet and simmer gently, stirring once or twice.)
Drain and return squash to the warm pot for 1 minute to evaporate excess moisture. Mash with a potato masher (or fork) until smooth or slightly chunky. Stir in oil, salt, and pepper. Then fold in the chives.
Roasted broccoli and kale with toasted garlic:
- 4-5 whole garlic cloves, peeled
- 2-1/2 teaspoons oil, divided
- 10 ounces of broccoli, cut into bite size florets
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 3 ounces kale leaves, stems removed
Line a sheet pan with parchment paper and preheat the oven to 425 degrees F. Toss garlic cloves with 1/2 teaspoon olive oil on one corner of the pan (or wrap in a small foil packet). Roast for 5 minutes.
In a bowl, toss broccoli with 1-1/2 teaspoons oil, 1/4 teaspoon salt, and pepper. Spread evenly on sheet pan around the garlic and roast for 10 minutes. Toss kale with the remaining oil and a pinch of salt. Add to sheet pan and roast 5–7 more minutes, until broccoli has golden brown pieces and the kale edges are crisp.
Use a fork to lightly smash the softened garlic on the pan, then toss together to coat the vegetables.