Pernil

This is a Puerto Rican and Dominican recipe. It goes very well with tostones and avocado, gandules, etc. Sometimes I even use it in tacos. The meat is very flavorful and tender.

Ingredients:

7-8lbs pork shoulder

14-16 cloves of garlic

1 tsp. ground black pepper

1 tbsp. kosher salt

1 tbsp. dried oregano

1/4 cup olive oil

Directions:

Stab the pork shoulder several times and remove any excessive fat and skin from the meat. Do leave a layer of fat on the pork.

Blend the garlic, pepper, salt, oregano and oil in a food processor. Rub all over the meat.

Marinate the pork overnight (not necessary if you do not have time to do this).

Cook the pork in a slow cooker on high for 6-7 hours or on low for 8-10 hours.

Paleo Chocolate Chip Cookies

 

Paleo Cookies
Ingredients:
1 cup Almond Flour
1/4 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt
6 tbsp. coconut oil OR butter, room temp (not melted)
3/4 cup coconut sugar
6 tbsp. almond butter
1 1/2 tsp. vanilla extract
1 large egg
1 1/4 cup chocolate chips

Directions:
Combine all ingredients and beat together well. Place in fridge for about 1 hour until dough is firm. Bake at 350 degrees on parchment paper for approximately 10 minutes.