Honey-Mustard Pork
Jicama-Peach Salad
Ingredients
- 4 lb boneless pork shoulder roast, trimmed
- ½ onion, minced
- 3 cloves garlic, minced
- ¼ cup coconut aminos
- 3 Tbsp raw honey
- 2 Tbsp whole-grain Dijon mustard
- 1 Tbsp avocado oil
Instructions
- Place pork, onion, and garlic in a 4- to 6-quart slow cooker. Whisk together coconut aminos and remaining ingredients; pour over pork.
- Cover and cook on LOW 9 hours or until pork is tender.
- Thinly slice half of pork; serve alongside salad.
- Shred remaining half of pork roast. Reserve shredded pork for Pork Lettuce Wraps recipe.
Side Dish Ingredients
- 3 Tbsp extra virgin olive oil
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- 1 Tbsp raw honey
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ½ tsp pepper
- 2 small jicamas
- 2 peaches, pitted and thinly sliced
Side Dish Instructions
- Whisk together oil, lime zest, lime juice, honey, cilantro, salt, and pepper in a bowl.
- Peel and cut jicama into matchstick pieces.
- Add peaches and jicama to bowl, and toss.
Paleo Lunch Meal Plan
This recipe selected from the eMeals Paleo Lunch Meal Plan.
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