Bacon wrapped sage pork roast with apples and onions

Today, I was inspired to use the rotisserie oven. If you don't have one of these, I think roasting this in the oven in a roasting pan will do just fine.

Ingredients:

2 pound pork roast - I used a boneless top loin roast

1 teaspoon dried sage

1/2 teaspoon black pepper

1 tablespoon garlic powder

1/4 teaspoon sea salt containing seasoning- I used the Chicago Steak seasoning by Weber that has sea salt, garlic, onion, red bell pepper and red pepper flakes

4 slices thick cut nitrate free bacon

3 medium cooking apples, cored and sliced - I used golden delicious

1 large onion, pealed and quartered

Combine sage, black pepper garlic powder and sea salt seasoning to make rub. Rub mixture on roast and wrap bacon around roast. Secure with cotton cooking twine. Ask for this at the butchers- they might just give it to you for free! Place apples and onions in a pan. Place in oven beneath pork roast. Roast in oven 1-1.5 hours until meat thermometer registers 160 degrees. Stir apples and onions occasionally to coat with pan juices.

Everyday Paleo's chili verde

Thanks to Matt for making this one and thanks to EverydayPaleo.com for wonderful recipes- check them out!!

2.5 lb pork shoulder roast, cut into ½ inch cubes 2 lbs tomatillos 2 cups chicken stock 2 tablespoons coconut oil 1 yellow onion, diced 4 garlic cloves, minced 1 bunch cilantro Juice from 1 lime 1 jalapeno 1 tablespoon cumin ½ teaspoon smoked paprika ½ teaspoon black pepper Sea salt to taste Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty). Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes). Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Dave Kreps' paleo cuban soup

1. boil a 2lb bag of yuca (casava) in water till tender but firm then let cool, dice and set aside.

2. In the same water, put in a pork roast and boil it for about 30min

3. then add the following: 4cups of beef or chicken stock, dry oregano, basil, one lg onion, 10 carrots chopped, 5 cloves of garlic, 1 lg green pepper, dry cumin, sea salt

4. Then add 1 can roasted dice or crush tomatoes, 3 lg green plantains (cut into 1" chunks).

5. Keep boiling on low for 30min or till pork and plantains are tender.

6. Then pull out the pork and set aside.

7. Puree the stuff in the pot.

8. Dice the pork into small chunks and add back to the pot with the yuca.

9. Serve with avocado, lime and cilantro. You can also add sweet potatoes, squash etc. etc. along with the plantains.