I hate eating any food I need to work for. Like I love crab legs in terms of taste but I refuse to crack a single shell cus it’s too damn much. I feel the same for neckbones because generally they’re a lot of work for a small reward. But when I saw these meaty ass neckbones in the store and on sale to boot…I knew if I just cooked the live out of them, the meat would fall off the bone and yes Lawd it did.
Read MoreWe have been in search of pork loin recipes where the pork doesn’t end up dry AF. And what we’ve discovered in this search is that recipes where the loin is cooked whole always yield dry ass results. That said, recipes like this one, where the loin is cut up before being cooked have proven to be deliciously moist.
Read MoreWhenever we get Thai food, hubby and I generally choose between two or three staples. Crispy pork is one of his faves and he always gets upset when we’re trying a new place and they don’t ‘get it right.’ So he searched high and low for a recipe so he could have it whenever he wanted and this recipe comes hubby approved.
Read MoreHubby liked this recipe so much that he added it to his meal prep regimen.
Read MoreWe often have a hard time getting tenderloin to not be dry as all fawk. This recipe is the only one that’s achieved that.
Read MoreI started off making the Banging Baby Back Rib recipe from the Nom Nom Paleo Ready or Not! Book. But I didn’t have baby back ribs. I had boneless ribs and I thought country style might be perfect. So I adjusted some of the ingredients and popped those babies in the Instapot. And it turned out heavenly.
Read MoreI’ve actually made this recipe before. But this is the first time I served it with he fruit salsa.
Read MorePlease note, this recipe is for an InstaPot pressure cooker. I barely know how to use mine, so I def can’t tell you how to use any other type of pressure cooker.
Read MoreBecause this recipe is sans carbs it’s really hard to stop yourself from eating. I had to banish Hubby from the dining room to get him to stop stuffing his face.
Read MoreTrim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
Read MoreLooking for a grain-free, gluten-free, paleo dinner that’s tasty as all fuck? Well, here you go. You’re welcome.
Read MoreLo Note: The original recipe called for ground beef instead of turkey. But we happened to have a shit ton of turkey. And it worked well as a substitute.
Read MoreLo Note: Some people remove the pork from the juice to shred it...I'm not them people.
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