Honey, Turmeric and Cumin Pulled Pork

Honey, Turmeric and Cumin Pulled Pork is adapted from this recipe at Wellplated.com. I realized a couple years ago when I started Lyn Genet’s The Plan that I’m nightshade sensitive. Basically what that means is if I eat anything that has tomatoes, paprika, jalapenos (or any kind of pepper), even potatoes – I’ll gain at least a pound the next day and wake up with sore, swollen joints. The effects last for days, plus nightshades exacerbate my occasional heartburn. I’ve given up a lot of favorite foods, including chili, and barbeque. Even ketchup. My diet has become limited, to say the least.

I’ve been on a mission the last couple years to try to find ways to adapt some of my old favorites to my new way of eating, because you just can’t live on chicken and broccoli every day. I can’t have cayenne and paprika so I had to change a few things in this particular recipe. I thought I’d share it with you. This is perfect for those busy days when you need to fix and forget it for a few hours.

Ingredients:

1/2 cup honey
1/4 Apple Cider Vinegar
3 tbsp. olive oil
sprinkle sea salt
1.5 tsp. minced garlic
3 lb. pork loin, trimmed of fat
sprinkle cinnamon
3/4 tsp. turmeric
sprinkle ginger
1/4 tsp. cumin*
1 tbsp. cornstarch/arrowroot starch
3 tbsp. cold water

Mix the honey, apple cider vinegar, olive oil, salt, garlic, ginger, turmeric, cumin and cinnamon. Pour the honey, apple cider vinegar, and spices mix over the pork. Cook on high 4 hours, or 6 on low. Once the meat’s done, drain the juices into a small saucepan. Whisk cornstarch and water till mixed, add to juices. Heat for 5ish minutes till bubbling. Pour over shredded meat.

To make this a freezer meal, clean the pork of fat, put into large freezer bag. Mix the sauce – minus the cornstarch and water. Pour over and freeze. Label your freezer bag with instructions on how to cook (4 hours on high, 6 on low) and date. Pull it out to thaw the day before you need it. Perfect time saver.

The Honey, Turmeric and Cumin Pulled Pork pairs perfectly with some coleslaw and Grandma Betsie’s Gluten Free Cornbread. If you’re sensitive to cabbage you can make The Plan Cookbook zucchini slaw.

*To make AIP friendly, leave out the cumin.