Paleo Hangi-Inspired Pork with Root Vegetables

Ingredients

• 1.5 kg Pork Shoulder
• 3 medium Carrots
• 3 medium Parsnips
• 2 medium Yams
• 1 large Onion
• 4 cloves Garlic
• 2 teaspoons Smoked Paprika
• 1 teaspoon Dried Thyme
• 3 tablespoons Coconut Aminos
• 2 tablespoons Apple Cider Vinegar
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 150°C (300°F).
2. 2Cut the 1.5 kg Pork Shoulder into approximately 5 cm (2-inch) chunks. Peel and cut the 3 medium Carrots, 3 medium Parsnips, and 2 medium Yams into 2.5 cm (1-inch) pieces. Peel and cut the 1 large Onion into 2.5 cm (1-inch) pieces, and mince the 4 cloves Garlic.
3. 3In a large mixing bowl, combine the prepared 1.5 kg Pork Shoulder chunks, 3 medium Carrots, 3 medium Parsnips, 2 medium Yams, 1 large Onion, and 4 cloves Garlic.
4. 4Add the 2 teaspoons Smoked Paprika, 1 teaspoon Dried Thyme, 3 tablespoons Coconut Aminos, 2 tablespoons Apple Cider Vinegar, 2 tablespoons Olive Oil, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper to the bowl. Toss all ingredients thoroughly until the pork and vegetables are evenly coated.
5. 5Transfer the entire mixture from the bowl into a 6-quart (or larger) Dutch oven or an oven-safe pot with a tight-fitting lid. Cover the pot with its lid and place it into the preheated 150°C (300°F) oven to bake for 4 hours, or until the pork is very tender and easily shredded with a fork, reaching an internal temperature of 93-96°C (200-205°F).
6. 6Carefully remove the pot from the oven. Using two forks, shred the cooked pork directly in the pot, mixing it with the root vegetables and juices. Serve the Paleo Hangi-Inspired Pork with Root Vegetables hot.

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