This is one of those recipes that is purposefully mild, so as to have broad-kid appeal. (Looking for another one? Check out my Pesto Chicken Zusketti where you roast the garlic to reduce the bite.)
Consequently, for the grown-up palate, you may want to have some sriracha on the table. Actually, my husband strongly encourages you to serve this with sriracha. However, I wanted the recipe to be AIP-friendly, and sriracha’s got nightshades, so I didn’t include it in the recipe. Other toppings you might want to explore include mung bean sprouts (I give mine a quick steam to maintain crunch but ward off bacteria), chopped water chestnuts, and shredded basil leaves.
My goal was to offer a super-quick recipe that comes together easily in the morning and is pull-apart delicious at the end of the day. I wanted the end-of-day prep to be simple, too.
Two of the three Rudolph kids devoured their wraps. The third, W, ate plenty but didn’t love it as much as his sisters did.
Let me know what your people think of it!
(As a reminder, I am no longer including links to products I use in the text of my posts. But you can find many of my favorites in my Marketplace.)
You can also find this and other AIP-friendly dishes here, at Phoenix Helix’s Paleo AIP Recipe Roundtable.
- I head Romaine, leaves separated and rinsed
- 5 lbs. bone-in pork picnic
- 3 cloves garlic, peeled and sliced
- 4 inches fresh ginger root, peeled and sliced
- 3 TBSP coconut aminos
- 6 cups stock or broth (I used ham hock stock.)
- Place pork in large dutch oven.
- Salt and pepper liberally, to taste.
- Put pork put under high broiler on a low shelf for ten to fifteen minutes. Watch carefully and make sure it browns but doesn't burn. The time will vary depending on the fat content of your pork.
- In a large bowl, mix garlic through stock. Set aside.
- When meat is done under he broiler, remove from heat and lower oven to 225 degrees F. Give the oven a few moments to cool to that temperature.
- Pour liquid over pork and cover tightly with lid.
- Return pork to oven and cook at 225 degrees F for eight hours.
- Remove from oven and remove pork from pot. Place in a large bowl.
- Pour remaining sauce in a saucepan and bring to a boil.
- Immediately lower to a simmer and allow the sauce to reduce by half.
- While sauce reduces, shred pork.
- Scoop shredded pork into romaine leaves, add any desired toppings, and drizzle with sauce.