This recipe for Paleo Holiday-Spiced Pork Roast is great because it takes little effort and you can just let it cook as long as you want. Less time = sliced roast, more time = pulled pork-style. Delicious either way! Plus, you can make a citrusy gravy out of the drippings which is tasty. There are no tricks, just don’t open the oven once you put it in other than to rotate. Hope you enjoy!
Tis the season and I am counting down the days until this week is over! I can’t wait for a little Christmas break with nothing to do, nowhere to go. I just want to sit around, eat some great holiday food, and catch up with Angel. We really want to get to some of our Paleo projects that we haven’t had time to get to and finish up some much needed R&R. You know how it goes…you run and run and run and then finally, you run out of steam. It’s time to take a break!
Paleo Holiday-Spiced Pork Roast
2 lbs Sirloin Tip Pork Roast
2 cups Orange Juice
1 cup Cranberries
¼ cup Coconut Crystals
1 Tbsp Coconut Vinegar
5 Arbol Chili Peppers
For the dry rub:
1 tsp ground Allspice
½ tsp ground Cloves
½ tsp ground Ginger
¼ tsp ground Cayenne Pepper
½ tsp Paleo Adobo Seasoning
¼ tsp Coarse Sea Salt
¼ cup Coconut Crystals
Preheat the oven to 250 degrees Fahrenheit. Take the pork out of the refrigerator and let it come to room temperature.
In a 8×8 dish, combine the orange juice, cranberries, coconut crystals and arbol chili peppers. I like to break the dried peppers in half so that they circulate more.
In a bowl, combine the allspice, cloves, ginger, cayenne, adobo seasoning, sea salt and coconut crystals.
Rub the pork down with the spices and place it in the glass dish with the orange juice mixture.
Cook, uncovered, for 5 hours (flipping the roast every hour) for juicy sliceable pork roast. If you want a festive pulled pork, just leave it in for another 2 hours and Voila! Juicy, delicious holiday Paleo Pulled Pork!
Need Sauce? You can pour the leftover juices in a pan and boil it down until reduced by at least half. Then add ½ – 1 Tbsp Arrowroot Powder and incorporate into the drippings (don’t just dump it, it will clump up. Add a little juice to it, mix, then a little more and more until it is all mixed in. This is called a slurry).