This recipe provides a solid dose of protein from the pork along with vitamin B1, choline, phosphorus, selenium and zinc. The veggies fill in the vitamins C, K, A, folate and calcium.
Scorecard
- Diet Quality Score = 73%
- Satiety Index Score = 38%
- Protein % = 28%
- P:E ratio = 0.7
Macros
One serving provides 740 calories, 52 g of protein, 52 g of fat, and 10 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
Serves 4
pork
- 800 g – 1 kg pork shoulder
- Salt & pepper (optional)
rhubarb ingredients
- 250 g rhubarb, cut 5 cm / 2 inch lengths
- 400 g fennel bulb, shaved or finely sliced
- 1 tsp olive oil
broccoli salad
- 400 g broccoli, finely chopped
- 80 g parsley, finely chopped
- 1 tsp Dijon mustard (omit for AIP)
- 4 tbsp olive oil
- 4 tsp apple cider vinegar
Directions
pork
- For best crackling results, it is best to remove packaging from the pork, rinse and pat dry with a paper towel, score the skin and leave in the fridge overnight with a cloth to cover it, so the skin dries out.
- Pre-heat oven to 240°C / 460°F.
- Place pork shoulder in a roasting tray and pat over the salt and pepper.
- Roast for 30 – 40 minutes at 240°C / 460°F until the skin blisters and crackles. Watch closely for burning.
- Reduce heat to 180°C / 360°F and roast for a further 1.5 hours or until the meat is meltingly tender and the skin is crackled.
- Ensure pork is cooked completely.
rhubarb
- Place the rhubarb and fennel in a baking tray with scant amount of olive oil and toss so lightly coated.
- When the pork is 15 minutes from being ready put the rhubarb and fennel tray in the oven for 15 minutes.
- If you don’t have space in your oven, you can add the fennel and rhubarb to the pork tray.
broccoli salad
- Combine all the ingredients and toss.
More
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