Category Archives: Paleo Recipes

Recipe >> Autumn Pork Roast

Hey friends.  Throwing a couple of recipes at you this morning.  This is what I made yesterday, and man oh man, was it good.  Now, I don’t know if it’s because I’ve been on Whole30 for 5 days now, but everything I am making is tasting sooooo good.  I’d like to think it’s maybe a little of that, but mostly my awesome cooking skills.  This is the perfect recipe for people who don’t want to do much.  For those days that just seem like a lot of work, or if you have to work all day.  This can just cook all day in your trusty crockpot and be absolutely delicious when you get home.  I paired it with a small spinach salad with a little oil and a few sesame and cumin seeds.  I am not a salad guru.  I’m not big fan of salads, usually.  But I knew I needed something else that was super green.  Also had a couple orange slices, which was delicious.

Autumn Pork Roast

Ingredients

  • Pork roast (any pork roast will do)
  • 1/3 to 1/2 of a butternut squash cut into about 1″ cubes
  • 1 yellow or white onion cut into small slices
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cloves chopped fresh garlic
  • 1 scallion section
  • 1/4 teaspoon thyme (x2)
  • 1/2 teaspoon paprika
  • 1 cup water

 

Directions

Put pork roast into a crockpot with the fatty side up for maximum flavor.  Pour in 1 cup of water into the crock.  Mix seasonings, no rhyme or reason to it.  Just start with the salt and pepper, add a couple cloves of chopped fresh garlic, add in the thyme and paprika.  mix and put on top of the meat.  Add sliced scallions on top (optional) for extra flavor.  If that isn’t enough spice for your roast (depends on the size of the roast), then mix up more.  I like to have a starting point, but then go crazy with my seasonings.  Add in cubed butternut squash and onion slices all around and on top of the roast.  Then sprinkle the rest of the thyme on the veggies, and maybe a little salt and pepper if you like.  Let it cook all day.  I started mine at about 9am and let it cook on high until 4pm, then let it rest a little on low with the lid off and served it up at 5pm.

This is a great toddler friendly recipe as well.  My kids love stuff out of the crock pot.  Trying to get my 2 year old to eat spinach…another story.