Before you read this post…please oblige me by clicking on the cute little MP3 player above. You know me enough by now to know I like atmosphere, presentation, M-O-O-D. And I need to set the stage for you. So, go ahead. Click that play button. Turn up the sound. Then read on…
I got “the talk” from SupaDoc this past week. Without going into great detail, it went something like this. “Tests have confirmed you have autoimmune reactivity.” Then a lot of yada, yada, yada medical talk to fill in the gaps. He talked about leaky gut being healed and certain foods being okay to start re-introducing. Yada, yada, more medical talk. Then, he said these words…
“It looks like the AIP (autoimmune protocol) is a diet that would benefit you to stay on F – O – R (gasp) L – I – F – E.”
Everything stopped. Did he just say that in slow motion or was it just me? Suddenly, delightful food memories flashed before my eyes: crusty Italian bread dripping in my mom’s homemade meat sauce; Pecorino Romano cheese on everything from meatballs to veggies; Caprese salad with ripe tomatoes, fresh mozzarella and basil; fresh roasted red peppers dressed in olive oil and garlic atop Italian bread.
After wallowing for a bit (every gal needs a good waller once in awhile), I started Fran talking. (Fran is my mom.) I give myself Fran talks every once in awhile. My Fran talks always involve a Long Island/Brooklyn accent: “Jennifah Marie! Fuggedaboutit!”
Then, I got to thinking. (Watch out! She’s thinking people!) AIP hasn’t been all that bad. I mean – really, I’ve made some yummy things from my own concoctions to delicious recipes from other bloggers and AIP cookbooks. I’m in the kitchen a whole lot LESS than I was when I did hard core SCD. AND – if staying on the straight and narrow to reduce triggers for autoimmunity means further reducing flare ups, having more energy, staying healthy for my family – then I’m in.
Now, that doesn’t mean I’m not going to sing the blues here and there. I don’t like feeling…well…weird, for lack of a better word. Some of you have known me long enough to think I’d be used to that feeling. But, frankly, I’m not. It feels weird to bring my own food to church gatherings and our family’s homes for dinner. It feels weird to give the waiter a long list of food allergies and ask a bunch of questions about how something is prepared and whether or not they use “pure” olive oil or an “olive oil blend”.
But a little weirdness is worth it to me. Maybe I’ll start a revolution and weird will become COOL. Weird eaters UNITE!
All right-y then. This mamma is pressing on and going to share with you a FABOO dinner of Carolina-ish BBQ Pork that I would serve to any guest. We’ve been eating it with an AIP coleslaw and either roasted sweet potatoes or butternut squash. (sound familiar?) I’ll post the coleslaw recipe soon.
The contents of this pot contain nothing but L-O-V-E. See that rich, dark sauce in the bottom? WUV, TWUE WUV…Wuv is what bwings us togevah…today… (name that movie)
Shared on Allergy Free Wednesday…
- 1 (4-6 lb.) Boston Butt or pork shoulder roast (OR 2 roasts each weighing 2.5 to 3 lbs.)
- 2 Tablespoons coconut oil, bacon fat OR fat of choice
- 1 onion, thinly sliced
- 2 Tablespoons coconut sugar, or maple syrup or honey (SEE NOTE BELOW)
- 2 Tablespoons AIP Poultry Spice Blend
- 1 teaspoon cinnamon
- ½ cup apple cider vinegar
- 2 Tablespoons maple syrup (or honey)
- 2 Tablespoons coconut aminos
- 1 Tablespoon coarse grain mustard (gluten free)
- 2 cloves garlic, minced or pressed
- Preheat the oven to 300F. Pat the roast(s) dry and remove any butcher string.
- Combine AIP spice blend with cinnamon and coconut sugar (if not using coconut sugar just wait to add the maple syrup or honey later).
- Rub the spice mixture on all sides of the roast(s).
- In a small bowl, combine apple cider vinegar, maple syrup, coconut aminos, and mustard. Set aside.
- Heat a large oven-proof dutch oven (Le Creuset works beautifully) to medium or medium low.
- Once heated, add coconut oil to the pot and sear meat on all sides. Remove meat to large bowl or platter.
- Add onions to now empty pot and stir well until starting to brown.
- Nestle pork back into pot and pour any accumulated juices on top.
- Pour vinegar mixture gently over roast and onions. Toss in garlic.
- Place tight-fitting lid on pot (or if your lid isn’t tight-fitting, place a piece of tin foil over top of pot, then put lid on) and place in preheated oven.
- Roast for 3 to 4 hours (I lean toward 4).
- Shred meat with two forks, removing any unwanted fat.
- Don’t forget to pour the rich, beautiful sauce atop meat!! (Feel free to remove the liquid fat first if you must.)
- NOTE: I’ve made this recipe with coconut sugar and without. Coconut sugar works nicely with the spice rub. But honestly, I wasn’t sure if it was AIP legal. That said, if you leave it out – just use 4 TBSP (instead of 2 TBSP) of maple syrup to the vinegar mixture.