Recipe: Slow cooked pork shoulder stew

A healthy freezer-friendly meal for postpartum that provides collagen from slow-cooked meat and bone marrow. Make it for yourself or a friend who just had a baby.

Recipe from the book ‘Low Tox Food’ (highly recommend) which has been slightly adapted

Ingredients:
2kg organic pork shoulder, bone in
2 red onions
4 garlic gloves
1 tsp chili powder
2 tsp dried rosemary
1 tsp za’atar seasoning
1 tsp salt
1 tbsp tapioca flour
3 cups chicken stock
1 cup passata
1 jar black beans
2 cups basmati rice
Parsley
Pickled radish and red onion

Method:
1. Preheat oven to 150 degrees
2. Fry the sliced onion and garlic for 3 minutes then place in a oven proof dish
3. Brown all sides of the pork and place in dish
4. Sprinkle all herbs and tapioca flour on top and mix
5. Pour the stock and passata around the pork
6. Cover with a lid. Bake for approximately 5 hours or until the meat is fall off the bone tender
7. Take the lid off, turn the heat up to 190 degrees and cook for 30-60 minutes or until the skin gets crackly. Add the can of black beans now
8. Serve with rice and parsley, top with pickled vegetables, coriander and mash, any green vegetable or fresh sourdough bread

Enjoy!