Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq-min

Recipe: Slow Cooked Memphis Style Baby Back Ribs

If there’s one thing I've learnt from the humble pork rib, it’s that patience is indeed a virtue; the slower they are cooked, the better. That being said, I've never had the patience (or the self control, for that matter) to cook my ribs for any longer than 3 hours. Today I decided to put my willpower (and science) to the test, in the quest for ultra tender, Elvis-would-be-proud baby back ribs. I marinated them overnight, then roasted them for five and a half hours at 120 C. The results? Well, if you can wait as long as I did then you’ll find out for yourself.

As for the marinade, I came up with a rich, smoky, Southern Tennessee inspired glaze which is everything you want when you bite into a thick, juicy pork rib. Make sure you have your napkins at the ready.

Back Ribs Ingredients:

  • 1 kg Baby Back Pork Ribs
  • 4 tbsp tomato puree
  • 1 tbsp chipotle chilli paste
  • 4 tbsp maple syrup
  • 2 cloves garlic, crushed
  • 6 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp Chinese five spice

Back Ribs How To:

Mix together all of the marinade ingredients in a bowl, then add the ribs. Coat them well all over, then leave to marinade overnight in the fridge.

The next day, preheat the oven to 120C / 250F / Gas Mark ½. Remove the ribs from the fridge and transfer to a shallow roasting dish.

Add around 200ml water to the dish, taking care not to pour it onto the ribs. The liquid should reach around half way up the ribs. Cover with foil, then leave to roast in the oven for 5 ½ hours. Come back to check and turn them a few times during this process.

When they are done, remove from the oven then immediately turn the heat to full (mine was 240C). When fully heated, sprinkle the ribs with a generous amount of sea salt and return to the oven, uncovered, for a final 10 minutes. Leave to cool for 5 minutes before serving. Give yourself a pat on the back for making it this far, then tuck in!

Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq-min

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet

Recipe: herbed pork skewers

This is another great barbecue option and can be prepared a few hours ahead and stored in the fridge. The best thing is it is super simple and quick to prepare. If you grow your own herbs, experiment with what you have on hand – fresh herbs give far more flavour than their dried equivalents.

Recipe: herbed pork skewers
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
  • 750g pork fillets
  • 1 tablespoon fresh parsley, finely diced
  • 1 tablespoon fresh sage, finely diced
  • 1 tablespoon fresh rosemary, finely diced
  • 2 garlic cloves, minced
  • Dash of extra virgin olive oil
  • Juice of a lemon
  1. Cut the pork into small cubes. The key thing here is to make sure the cubes are all similar in size to ensure they cook evenly.
  2. Mix the fresh herbs together
  3. In a bowl, combine all of the ingredients and make sure the pork is evenly coated
  4. Refrigerate for a few hours (overnight if you have time) to allow the flavours to marinate into the pork
  5. Thread the pork onto skewers, ready to cook
  6. Barbecue the pork skewers until they’re tender. Make sure they’re cooked right the way through before serving.


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I like to make up a few different types of kebabs to barbecue to add some colour and variety. What are your favourite types of barbecue skewers?

Roast pork rack with baked apples paleo diet recipe dinner idea

Recipe: Roast Pork Rack with Baked Apples

We all know how well pork goes with apples – but instead of making an apple sauce, try serving it with whole baked apples instead. Simple, but delicious.

Roast pork rack with baked apples
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 1 tbsp fennel seeds
  • 1 tbsp celtic sea salt
  • 1 tbsp extra virgin olive oil
  • 8 bone pork rack (approx 2kg)
  • 2 red onions
  • 1 bulb garlic
  • 1 tsp cinnamon
  • 6 apples (I used pink lady)
  • 200ml white wine
  • 125 ml beef stock
  1. Preheat the oven to 220C (430F)
  2. Using a pestle & mortar, grind the fennel and salt together
  3. Rub the oil into the pork skin, then rub in the salt mixture
  4. Peel the onions and slice into thick wedges
  5. Quarter the garlic bulb and arrange the onion and garlic at the bottom of a roasting tray, then place the pork on top
  6. Roast until the skin turns brown and crispy, approx 20 - 30 minutes, then reduce the heat to 180C (355F) and cook for a further 20 minutes
  7. Score the apples along the centre (this will make sure they don't explode!) and place in the oven tray, around the pork. Cook for 20-30 minutes until the pork juices run clear, and the apples are soft.
  8. Once cooked, remove the pork and apples from the tray and keep warm
  9. Transfer the remaining contents of the tray into a saucepan through a sieve and add the wine to the juices.
  10. Boil over a medium heat for a couple of minutes until the sauce thickens. Add the stock and simmer for 15 minutes.
  11. Serve the pork and apples and top with the sauce.


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Roast pork rack with baked apples paleo diet recipe dinner idea

Seared Pork, Pear and Fennel Salad paleo lunch recipe-min

Recipe: Seared Pork, Pear and Fennel Salad

This recipe is fresh, light, and oh so summery – perfect for an Al Fresco lunch or a light evening meal. I love how well the sweetness of the pear compliments the pork and the fennel; and I hope you do too!

Recipe: Seared Pork, Pear and Fennel Salad
Prep time: 
Cook time: 
Total time: 
  • 75g watercress
  • 75g rocket
  • Small handful fresh parsley, roughly chopped
  • 1 ripe pear, diced
  • 6 radishes, sliced
  • 2 pork chops
  • 1 bulb fennel, outer layer removed and chopped into slices 1cm thick
  • Olive oil
  • Zest of 1 lemon
  • Handful crushed walnuts
  • Sea Salt
  • Black Pepper
  1. ) In a bowl, toss together the watercress, rocket, parsley, pear and radishes. Divide this between two salad bowls.
  2. ) Roll a rolling pin over your pork chops to flatten them to about 2cm thick. Drizzle with a little olive oil, and season liberally with salt and black pepper.3) Heat a cast iron griddle to a high heat. Place the pork and the fennel slices on to it at the same time, and sear for 2 / 3 minutes each side, until the pork is cooked through and the fennel nicely golden.
  3. ) Allow the meat to rest for 2 minutes, before cutting into strips with a sharp knife. Scatter the pork strips and the fennel slices over the salads. Finish with a good drizzle of olive oil, lemon zest, and a handful of crushed walnuts.

Seared Pork, Pear and Fennel Salad paleo lunch recipe-min

Recipe Roast Pork Belly with Garlic Root Vegetable Wedges paleo diet-min

Recipe: Roast Pork Belly with Garlic Root Vegetable Wedges

Who doesn't love pork belly!? It’s such a juicy, flavoursome and indulgent cut of meat. In this recipe, however, the vegetables are the star of the show. The wedges are everything they should be; crisp on the outside, soft and gooey in the middle, and seasoned to perfection. The beauty of using three different root vegetables is the contrast in flavours you get – no two wedges are the same!

Recipe: Roast Pork Belly with Garlic Root Vegetable Wedges
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 1.25kg organic pork belly
  • 1 tbsp lard
  • Sea Salt
  • Cracked Black Pepper
  • 1 tsp garlic powder
  • 2 medium sweet potatoes
  • 1 swede
  • 4 medium parsnips
  • 2 tbsp ghee / coconut oil (melted)
  • Sea salt
  • Cracked Black Pepper
  • 1 tsp garlic powder
  1. Preheat your oven to 240C / 475F. Score the pork belly across the skin with a sharp knife, and then massage in the lard. Season well with salt, pepper and garlic powder.
  2. Place the meat skin side up in a large roasting dish. Place on the top shelf of the oven for 15 minutes, until the skin starts to bubble and is golden brown. At this point, lower the heat to 180C / 350F, and set the timer for an hour and a quarter.
  3. Peel the vegetables, and remove the core from the parsnips. Chop into wedges about 2cm thick – and don’t be afraid to leave jagged edges, as these will go lovely and crispy. Arrange them all in a roasting dish, and toss in the melted ghee / coconut oil. Season well with the salt, pepper and garlic powder, and transfer to the bottom shelf of the oven when there are 40 minutes left on the timer. Toss once or twice during the cooking time.
  4. When the time is up, remove the pork from the oven and leave to rest for 10 minutes. Carve the meat, and remove the wedges from the oven to serve alongside.

Recipe Roast Pork Belly with Garlic Root Vegetable Wedges paleo diet-min

Smoky Pulled Pork with Sugar Free Apple BBQ Sauce paleo recipe-min

Recipe: Smoky Pulled Pork with Sugar Free Apple BBQ Sauce

Although it requires a lot of patience, pulled pork doesn’t actually require a great deal of time in the kitchen. Cure it overnight in the fridge, then cook slowly for 5 hours – and you have a seriously juicy, melt in the mouth cut of meat.

The tricky part is getting the balance of flavours right, but you just can’t beat the classic; smoky bbq. The dry rub is packed with complex flavours, whilst the apple bbq sauce is the perfect complement – and sugar-free to boot!

Recipe: Smoky Pulled Pork with Sugar Free Apple BBQ Sauce
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
  • Smoky Pulled Pork Ingredients:
  • 1 pork shoulder, approx. 2kg
  • 50ml Apple Cider Vinegar
  • 1 tbsp Sea Salt
  • For the marinade:
  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tbsp chipotle paste
  • 2 fat garlic cloves, crushed
  • 1 heaped tbsp. smoked paprika
  • 1 tsp blackstrap molasses
  • For the Apple BBQ Sauce:
  • 250ml tomato passata
  • 1 tbsp Dijon mustard
  • 2 heaped tbsp unsweetened applesauce
  • 50ml apple cider vinegar
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  1. The night before you wish to cook your pork, remove the skin and place in a large food bag. Pour in the vinegar and sprinkle over the sea salt, before tying up the bag and giving it a good shake. Leave in the fridge overnight.
  2. The next day, make your marinade by crushing the coriander, fennel, black peppercorns and cumin seeds in a mortar and pestle. Add the remaining ingredients and mix well to make a paste. Set aside.
  3. Preheat your oven to 220C / 425F. Rub the marinade all over the pork, taking care to massage it deep into all the nooks and crannies. Place the pork in a foil lined roasting dish, and transfer to the oven for 20 minutes. Reduce the heat to 140C / 275F, cover loosely with foil and leave to roast for 5 hours.
  4. minutes before serving, begin to make the bbq sauce by heating the passata in a saucepan until it begins to simmer. Add the remaining ingredients and stir well to combine. Leave to simmer for 10 minutes, until it reduces to about half its size.
  5. Remove the pork from the oven and shred with a fork to get your pulled pork. Serve with a generous dollop of the bbq sauce.

Smoky Pulled Pork with Sugar Free Apple BBQ Sauce paleo recipe-min

Jerk Pork Chops paleo recipe dinner-min

Recipe: Jerk Pork Chops

Jamaican style ‘Jerk’ is one of my favourite marinades in the whole world. It goes great with pork, chicken and fish, so I always make double quantities and keep some in the fridge. Everyone has their own take on the recipe, but this is mine; spicy and full bodied, just as it should be.

Jerk Pork Chops Ingredients:

  • 4x 200g pork chops
  • Juice of 1 lime
  • Juice of ½ orange
  • 2tbsp coconut aminos
  • 2tbsp tomato puree
  • 1tbsp black-strap molasses
  • 1 scotch bonnet chilli (keep the seeds)
  • 3 garlic cloves, peeled
  • 4cm knob of ginger, peeled
  • 1 tbsp fresh thyme leaves
  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • ½ tsp cinnamon

Jerk Pork Chops How To:

Slash the pork chops with a sharp knife

Grind down the allspice berries and the peppercorns in a mortar and pestle. Add to a food processor along with all the marinade ingredients. Rub into the meat, making sure to work the marinade into all the incisions. Leave to marinade overnight.

Heat a griddle to a medium – high heat; not so hot that you tarnish the flavour. Grill the chops for 5 minutes each side. Works even better on the bbq!

Jerk Pork Chops paleo recipe dinner-min

Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves paleo recipe dinner Sunday lunch primal-min

Recipe: Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves

This slow roast pork dish is oh so comforting. Enjoy it as a treat for the whole family every once in a while.

I experimented a little when making this recipe, and browned my pork in the sundried tomato oil rather than normal olive oil. The result was a meat of incredible flavour, and I’m definitely going to cook in ‘infused’ olive oils more often. I'm also going to start making my own, so watch this space!

Slow Roast Pork Ingredients:

  • 750g lean pork shoulder, diced into cubes
  • 400g shallots, peeled and chopped
  • 250ml organic red wine
  • 1 x 400ml can chopped tomatoes
  • 200ml homemade chicken stock / water
  • 2 red peppers (capsicum), deseeded and cut into wedges
  • 4 garlic cloves, crushed
  • 3 bay leaves
  • Zest and juice of one orange
  • 100g sundried tomatoes, plus extra oil
  • 50g black olives, pitted
  • 500g peeled sweet potatoes, cut into chunks
  • Salt and pepper
  • A few sprigs of thyme

Slow Roast Pork How To:

Preheat the oven to 150C / 300F / Gas mark 2.

In a pan, heat 1 tbsp of the sundried tomato oil to a high heat. Season the cubes of pork, then fry in 2 separate batches for a couple of minutes until coloured. Transfer to a large bowl and set aside.

Heat another tbsp of the oil, and lightly sauté the shallots, garlic, sundried tomatoes and half of the fresh thyme for 5 minutes. Pour the oil over the pork, and toss well to combine.

Combine the red wine, orange and bay leaves in a large, hob-safe casserole dish. Bring to the boil and simmer for 5 minutes. Return the meat to the dish.

Add the chopped tomatoes, chicken stock, peppers, olives, sweet potatoes and the remaining thyme. Stir well, and cover with a lid. Leave to cook in the oven for 2 ½ – 3 hours, or until the pork is tender enough to cut with a spoon. Spoon off any excess fat before serving (save it to cook with later!)

Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves paleo recipe dinner Sunday lunch primal-min

Havana Roast Pork paleo dinner lunch recipe-min

Recipe: Havana Roast Pork

One of the tastiest roast pork dishes I know, this recipe makes a wonderful centre piece when entertaining guests. It does require a little more attention than a normal pork joint, but I can guarantee it is more than worth the effort.

As always, especially with Pork, make sure you use the best quality you can find. Ideally you want to use pasture fed Pork, your butcher should be able to help you. If not, perhaps it's time to find a new butcher…

Ingredients (Serves 8):

  • 1.5 – 2kg of high quality pork shoulder
  • 1 tbsp cumin seeds
  • ½ tbsp black peppercorns
  • 6 cloves, whole
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 6 garlic cloves, crushed
  • 1 tbsp raw honey
  • Juice of 1 orange
  • Juice of 2 limes
  • 2 tbsp olive oil

Roast Pork How To:

1)     Heat a pan to a medium heat. Add the cumin and peppercorns and toast for 2 minutes, taking great care not to burn. In a mortar and pestle, crush the spices with the cloves, oregano, thyme and a little sea salt, then add the crushed garlic to form a paste.

2)     Transfer the spice mixture to a small bowl, and stir in the citrus juices, honey and the olive oil. With a sharp knife, pierce the pork all over then place into a large resealable plastic bag. Pour over the marinade and shake well, ensuring all the meat is well coated, then leave in the refrigerator overnight.

3)     When ready to cook, heat the oven to 200C / 400F / gas mark 6. Put the pork in a roasting dish, keeping the marinade to one side, then cook for half an hour.

4)     Lower the oven temperature to 160C / 325F / gas mark 3. Baste the pork, then cover with foil, and roast for another 2  – 2 and a half hours until cooked through. Be sure to keep basting the meat in the juices from the dish whenever you can to maximise the flavour.

5)     Transfer the meat to a carving board and cover with foil, leaving to stand for 10 minutes. Pour any leftover juices into a saucepan, and skim the fat off the top. Bring to the boil, then simmer for 5 minutes, stirring regularly. Carve the pork, and serve with the reduced juices. Works great with sweet potatoes or cauliflower rice!

Do you often make a roast? I'd love to hear how you make yours in the comments below!

Havana Roast Pork paleo dinner lunch recipe-min

How To Make Perfect Pork Crackling rind scratchings recipe-min

Recipe: How To Make Perfect Pork Crackling

I love Pork Crackling (which you may know as Pork Rinds or Pork Scratchings, depending on where you’re from). But it’s often a disappointment, either soft and underdone, or burn and completely wasted! But when it’s crunch and crackly, it is so good.

Pork crackling is obviously mainly fat, which makes it the perfect Paleo snack. Just a small amount is extremely satiating, so you can easily cook enough to last for many servings. Whilst you can buy them, one look at the ingredients (not to mention the uncertainty about the quality of the pork used) will probably tell you to get in the kitchen and make your own!

I’ve been trying to work out the best way to get perfect Pork crackling, which I’ll share with you below.
Firstly with Pork, perhaps more so than any other meat, quality really counts. I always go for Pasture Raised* pork and am careful to buy the best quality I can. If I could only buy one type of meat organic and pasture raised, without doubt I would choose pork.

You can use a few different cuts, blade or a roasting joint work well, but my favourite is Pork belly.
How To Make Perfect Pork Crackling rind scratchings recipe-min

How To Make Perfect Pork Crackling:

Dry the skin thoroughly (use a paper towel).

With a sharp knife, score the skin, leaving the cuts about a finger width apart. Go for either diagonal stripes, or make a diamond pattern. Make sure you score through the skin, but not through to the meat.

This might sound odd, but pour boiling water over the skin – and don’t panic about the fact it doesn’t make it look good.

Dry the skin thoroughly once more, then rub sea salt into it (I tend to use Himalayan or Celtic sea salt). Make sure the salt gets right through, into the cracks. Some people add oil here, but I’ve had great results without, so don’t.

If you can, leave the salted pork in the fridge overnight.

When ready to cook, add more salt to the skin and cook in a very hot oven for about 15 minutes per kilo. I start at 180C, the in the last 15 minutes of cooking, turn the oven up to about 240C.

Please share your tips below, I know almost everyone seems to have a slightly technique.

*Pigs will tend to eat lots of different foods – not just grass, which is why grass-fed isn’t a term used to refer to pork and other pig related products. “Pasture raised” means they’ve been raised to eat their natural diet, which may include whatever they find as they roam about the pasture – grass, bugs, corn, fruit, veggies, weeds etc.