primal cavewife

• Rub all the dry ingredients on the pork shoulder.
• Place it in the slow cooker on low for 6-8 hours.
• Add in chicken broth and let simmer for another half hour.

• Lay the rack of ribs on al foil and spread barbecue sauce generously on the ribs and rub it in with your fingers. Flip it over and do the same on the other side.
• Wrap the ribs with al foil and let it sit in the fridge for a couple of hours. I am usually pretty impatient so I just put it straight in the oven.
• Cook at 170C for 2 hours.

I don't normally cook pork because it's not the kind of meat we often buy. But I saw this recipe and thought why not? And oh my God! It's SOOOOO GOOOOOOD!

Ingredients:
2 tbsp coconut oil
sea salt, pepper to taste
4- to 5- pound pork loin roast
1/4 cup desiccated coconut
6 carrots
a celery stalk
2 onions
3 1/2 cups chicken broth
2 cans of tomatoes
6 fresh thyme branches
6 garlic cloves, crushed
4 tbsp organic butter

• Heat coconut oil over medium heat in a large frying pan.
• Sprinkle salt and pepper all over the roast and then roll the roast in the coconut.
• Sear the roast in the frying pan for 4 minutes on each side.
• While the roast is searing, chop the veges into large pieces.
• Remove the roast from the pan, add all the veges and cook in the drippings from the roast until the onions become tender.
• Add the stock, canned tomatoes, thyme branches, garlic and pepper.
• Stir well and bring to boil.
• Place the roast in a slow cooker and Pour the vege mix over the roast. Cook on high for 4 hours and then on low for another hour.
• After the roast is done, remove the roast from the vege mix.
• Remove the thyme and pour half of the vege mix into a food processor or a blender. Add the butter and blend until smooth.
• Place the sliced meat on a plate, top with the remaining cooked veges and pour the blended sauce all over it.

My boyfriend loves satay sticks because they are all meat and sauce. I thought I would try to make it for him as a surprise at home one day and then for his birthday for his 4-course meal. That day I made him a soup and prawn satay sticks for entree, a big scotch fillet steak and a chocolate mud cake.

You can make these satay sticks with prawns, chicken, beef, pork or lamb. I normally make these with chicken or prawns.

Satay Sticks
Ingredients:
soy sauce
sesame oil
sugar
corn flour
prawns, chicken, beef, pork, lamb

• Marinate prawns, chicken, beef, pork or lamb with soy sauce, sesame oil, sugar and corn flour. Put them on a skewer and fry them on a frying pan until they are cooked.

Note: I did use brown sugar instead of normal white sugar because I didn’t have any and it doesn’t seem to taste any different anyway. But you could try it and let me know what you think.

Satay Sauce
Ingredients:
2 tbsp chunky peanut butter
a dash of coconut cream
a dollop of sweet chilli sauce
a pinch of cayenne pepper

• Mix all the ingredients over a frying pan on medium heat until the mix is simmering. Add more coconut cream if it is too dry. Serve with the satay sticks.