Tag Archives: paleo

Low Carb Pulled Pork Butter Rillettes

Low Carb Pulled Pork Butter RillettesLow Carb Pulled Pork Butter Rillettes.  Ca you believe this started as potted meat and as lowly French peasant food? All I gotta say is the French know how to eat and I don’t care how it started. The biggest difference between a pâté and a rillettes is texture plus it needs to be served at room temperature to really savor the fat completely. Once you make this I think you will make it again & again.  Many people sort of cringe when they think about eating lard but here is a question; you eat bacon don’t you?  Bacon is lard laced with a little meat and in my world lard is not only good, it is good for you.  My problem with this dish is what to eat it with/on.  Traditionally rillettes is smeared on toast points and more likely on rustic French bread. I don’t have a good suggestion here except to eat it with a fork and yep, that’s what I do.  Every once is awhile I splurge and eat it on my Carbalose Bread. Since I make this with Pulled Pork instead of with pork belly I don’t often end up with enough lard but since I render my own anyway, I always have it on hand. You can’t go with less in this recipe so for Pete’s sake buy some (real) Lard or render your own as it so easy and actually much less expensive.  I do get the broth from my own pulled pork so if you don’t do your own, you can use a little chicken broth.  This has got to be the ultimate LCHF recipe on this site. If, by chance you prefer duck, here is the recipe for Duck Rillettes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Pulled Pork Butter Rillettes
  1. 1 Lb Pulled Pork
  2. 1½ C Rendered & Melted Pork Fat (Divided)
  3. ½ C Pork Broth (Chicken Broth Will Work As Well)
  4. 4 Crushed To Powder Juniper Berries (I Use My Mortar & Pestle)
  5. 2 Bay Leaves
  6. 2 T Grated Shallot (Or Onion)
  7. 1 T Brandy
  8. ¾ t Salt (More To Taste)
  9. ¾ t Crushed Thyme (More To Taste)
  10. ½ t Crushed Garlic
  11. ¼ t Pepper
  12. ¼ t Crushed Red Pepper
  13. ⅛ t Allspice
  14. ⅛ t Coriander
  1. Chop or put pork in processor, pulse several times & put into mixing bowl. You don’t want mush but you do want to shorten the longer strands. Chopping is easiest and you won't need to clean your processor...one more time after cooking...and this is a good thing but...it will be a bit chunkier.
  2. On low heat put 1 C pork fat & then rest of ingredients into small skillet and cook until the onions are pasty and it will not take long.
  3. Remove Bay Leaves.
  4. Add to pork and mix well.
  5. Divide and put into 4 ramekins leaving enough room to cover each with additional fat.
  6. Seal each ramekin with 2 T melted fat.
  7. Serve at room temperature.
  8. 8 Servings
  9. 619 Calories, 55.2g Fat, 14.1g Protein, .5g Carbs, 0g Fiber, .5g Net Carbs
  1. After sealing with fat it should easily last a week or two in the refrigerator…but I doubt you would leave it alone that long.
  2. Don’t think you can make a meal of this as the satiety level is very high due to the great amount of fat...and there will be those of you who try because it is that good.
  3. Wrapped and frozen works quite well but remember to bring to room temperature before serving.
  4. If you opt to use chicken broth use ½ C water and 1-2 t chicken base.
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Low Carb Roast Beef Hash

Low Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef HashLow Carb Roast Beef Hash.  Roast Beef Hash is an inside restaurant secret. Prime rib (and most meat) is not nearly as good when reheated and restaurants have struggled with this for a long time.  If you are an early bird restaurant goer do not order the prime rib or at least ask if it is from the prior day.  There are chemical reactions going on which can not be avoided. The actual term is “warmed-over flavor”. (WOF) One of the ways to mask this reaction is by adding herbs, spices and other ingredients. I don’t make this often but I do when I have leftover (mine would be rare) prime rib.  This is a relatively simple meal and you will need one recipe of Brabant “Potatoes, Caramelized Zucchini or as I used, daikon radish, as your potato substitute. So, another restaurant secret? They make more money selling prime rib in hash than they do selling a slab of it at dinner. The really sad news is that they now cut off the fat cap surrounding the top of the roast so if you know your butcher ask for the cap to be left on-it’s what I did as you can see in the 2nd picture. Not only does the cap protect the meat from overcooking…it tastes fantastic.  For me, eating the roasted fat is like eating diabetic candy. Remember that as you spice your prime rib-those same flavors will go into your hash and I say to simply use salt & pepper. If you prefer your left over prime rib cold then here is a recipe for Roast Beef Spread.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Roast Beef Hash
  1. 1 Recipe Brabant Potatoes, Caramelized Zucchini, Or Daikon Radish Wedges
  2. 4 C Trimmed Beef (Any Beef-Does Not Have To Be Prime Rib)
  3. 2 C Medium Diced Onions
  4. Oil (Your Choice And I Use Tallow)
  5. Salt & Pepper
  6. 12 Eggs
  1. If using daikon radish sauté in fat.
  2. Lightly process trimmed beef and put into a large bowl.
  3. Dice raw onions & add to beef.
  4. Add vegetable of choice.
  5. Add oil, salt & pepper and toss all to mix.
  6. Quickly fry hash in a very hot large skillet.
  7. Fry eggs two at a time and serve atop hash.
  8. 6 Servings
  9. 466 Calories, 30.6g Protein, 21.7g Fat, 8.4g Carbs, 1.7g Fiber 6.7g Net Carbs
  1. I have included ½ C fat in the nutritionals and as I said it is the oil of your choice. Some for frying the eggs and the rest for the hash. If you use beef fat as your oil to fry, get it hot and then add hash.
  2. This should be cooked and served quickly.
  3. Have leftover corned beef? It's a great substitution.
Addendum To The Notes
  1. I got the sweetest email from a couple and I am going to share it with their permission. Just goes to show (me) how many people all over the country appreciate the site. I get emails all the time but this one seemed particularly nice. So here it is in its entirety, uncut and unedited.
  2. Deborah,
  3. My wife & I discovered your website a while back and want to thank you for all the wonderful and delicious recipes. We have made many, particularly the carbalose bread (now a staple in our house), coleslaw, primal gravy, and over Christmas your New York cheesecake to name a few. What’s great about your site is all the recipes, as well as, the suggestions and comments. It makes adopting a LCHF lifestyle very easy and with no regrets.
  4. Over the weekend I came up with a suggestion to share with you. I am a huge fan of corned beef hash, either made fresh or out of a can (yes, I know). I have tried making it with radishes or your Brabant potatoes ( which were good) and the results were satisfying. However, the other day I had an idea. We are fried cabbage junkies in this house, chopped small and sautéed to a light caramelization. I thought why not combine the cabbage with corned beef? Holy crap – home friggin run!!!!! Made hash with two fried eggs and was ready to die a happy man! The combo of the cabbage and a can of Hormel corned beef is a match made in heaven.
  5. Just wanted to share this with you and take a moment to say thanks.
  6. F & D WI
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Some Primal Some Paleo

some primal some paleoI have been thinking for a while now about the fact that many of my recipes are very nearly Paleo which can then sometimes make them Primal so I have decided to list some of them here. Many Paleo Lifestylers eat some dairy, some are 80/20, and some even use lowcarb sweeteners especially, if diabetic.

For most, Paleo is a lifestyle and not necessarily to be followed by someone else’s exacting dogma.

Some recipes have a bit of sour cream, some use Just Like Sugar©, some have Sucralose©, some use combinations and it is easy to substitute one sweetener for another if you don’t like what I use. One of the things I have found to be true for myself is that using several different  sweeteners give a better depth of flavor.  This way, if you want to expand your Paleo recipe repertoire you can use these and make changes as you wish.

Jane Barthelemy author of Paleo Desserts says Just Like Sugar© is her favorite lowcarb sweetener, uses it extensively in her book recipes, and believes the health effects are unique among sweeteners as a pre-biotic (inulin) that promotes healthy intestinal flora and I totally agree with her and to read her entire take on Just Like Sugar© please see further here: http://janeshealthykitchen.com/my-trip-to-the-just-like-sugar-factory/#.U9amo6PQq1g

So…this is just an experiment and I would love for you to make Comments on any particular recipe, whether you liked it…or not…and why.  If heavy cream, cheeses, and some alternative sweeteners are in your list of “sometime eats” then these recipes can be eaten “sometimes”.  As a diabetic, I would not have much left to eat if it were not for “sometime” foods.

Given up keeping this page current.  Way too many recipes & there are paleo people who eat some primal foods.  You will just have to peruse the site and find what’s right for you.

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.