Directions

1. Preheat oven to 450F.  Soften butter and combine herbs, garlic, salt and pepper, forming a paste. Rub all sides of roast with butter then place in a Dutch oven or roasting dish with lid. (Allowing the juices to go back into meat for a more tender end result) Roast at 450 for 10 miutesn, then reduce heat to 225F, add sliced bell peppers and mushrooms around roast, and bake for another 1.5 - 2 hours (Low + Slow for soft tender pork) until internal temperature reaches 165F.
2. Let rest for 10 minutes before thinly slicing.  Strain the drippings and add to a small pot on the stove top, bring to a simmer and add 1 tbsp coconut aminos or 1 tsp balsamic vinegar (optional).
3.  Mix together 1 tsp Tapioca Starch with 1/2 tbsp water. Stir till dissolved, then add to pot. Mix and remove from heat. Drizzle gravy over meat.

Cauliflower Steaks

 

1 head of Cauliflower cut in thick slices

1 tbsp garlic powder

1 tbsp onion powder

1-2 tsp Red Pepper Flakes (optional)

2 tbsp ghee or butter

2 tsp Himalayan Salt

 

Preheat oven to 400F and bake for 1 hour (or add them in the oven halfway through pork roasting time, approximately 1 hour).