Brunswick Stew Paleo Style
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Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2.5 lb pork roast or shoulder/butt if you prefer
  • 28 ounces canned, crushed, tomatoes plus their juices
  • about 1 cup frozen precut, or fresh okra
  • 1 medium onion, finely chopped
  • 3-4 stalks if celery, finely chopped
  • 4 tablespoons grass fed butter
  • ¾ tsp black pepper
  • ¾ tsp cayenne pepper (adjust accordingly)
  • 2 tbsp Celtic sea salt, or to taste
  • 2 tsp fresh garlic or powder
  • 2 tbsp coconut palm sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp arrowroot powder
  • 1 cup chicken broth
  • 1 bay leaf
  • ½ cup BBQ sauce (look for low sugar)
  • coconut oil, for searing pork
Instructions
  1. Rub some salt, pepper and some cayenne add some to roast, aside from measurements from above. Use enough to lightly coat the roast.
  2. Heat up dutch oven or large pan, pour some coconut oil and sear the meat for about 3 minutes on each side, until it's a nice golden brown.
  3. In a food processor, shred your celery and onion.
  4. Now, put that in your dutch oven (or slow cooker) on top of the meat.
  5. Then add the tomatoes, bay leaf, butter (you can just place it cold in the center of your food), all of the spices, the apple cider vinegar and coconut palm sugar.
  6. In a small bowl, mix the arrowroot powder and chicken broth. Pour that on top and stir everything together until well blended.
  7. Cook 200 5-6 hours. Then cut up the meat on a cutting board or just tear apart meat and place it back in the pot with the sauce. Let it sit for at least 10 minutes to soak up the flavor, and enjoy these last bites of winter!
Recipe by Stir It Up! at https://stiritup.me/brunswick-stew-paleo-style/