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PALEO WHOLE30 BREADED & BAKED YUMMY PORK SHOULDER
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 Minutes
- Yield: 4
- Category: PALEO & WHOLE30
- Method: ROASTING
- Cuisine: DINNER
- Diet: Gluten Free
2 cups bread crumbs* plus 1 tablespoon favourite seasoning (Italian mixed dried herbs)
½ cup olive oil
4 large bone-in pork shoulders
1 tablespoon tapioca flour plus ¼ to ½ cup water
*Double the breadcrumb recipe and save the remainder for another day.
Preheat oven to 350 F. Make breadcrumbs. Transfer to a large bowl. Pour olive oil in another large bowl. Pat shoulders dry with paper towel. Coat in olive oil and then dredge in breadcrumbs. (The amount of breadcrumbs needed will depend on how many pieces of pork shoulder you are cooking. Only put about a cup at a time of breadcrumbs into the bowl for dredging. This way you only use as much as you need and can save the rest of the breadcrumbs for another use. Add whatever seasoning you want to the breadcrumbs). Set on a cookie sheet lined with parchment paper. Roast for about 35 to 40 minutes or until pork has an internal temperature of 145 F. Remove from the oven. Drain juices into a clean saute pan. Place on high heat. Combine tapioca flavour with water. Mix well to get rid of lumps. Slowly add tapioca/water to saute pan, stirring constantly. Add as much as desired for desired thickness of gravy.
Serve with your favourite sides like scallions and garlic (as in the picture).
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