Name: Pulled wild boar with cranberry sauce
Prep time: 30 min
Cook time: 250 min
Total time: 280 min
Yield: 1
Ingredients: 1⁄2 tsp Cinnamon; 1⁄2 tsp Celtic sea salt; 1⁄4 tsp Dried oregano; 1 3⁄4 Tbsp Bouillon; 1⁄4 tsp Garlic powder; 1⁄4 tsp Dried thyme; 1⁄4 tsp Ginger ground; 1⁄4 tsp Ground cloves; 165 g Wild boar; 1⁄4 tsp Cinnamon; 1⁄4 tsp Celtic sea salt; 0 tsp Black pepper; 1⁄2 tsp Ghee; 200 g Carrot; 1⁄4 Tbsp Fresh ginger (Grater); 3⁄4 Tbsp Olive oil (extra vierge); 1⁄2 Tbsp Lemon juice; 25 g Pomegranate seeds; 25 g Kale; 3⁄4 piece Pear; 65 g Cranberries

Fruit

Pork

Citrus

Marinka Bil

Slowcooker

Blender

Oven

Dinner

Paleo

Sirtfood

For the wild boar:

For the carrot salad:

For the cranberry sauce:

Pulled wild boar with cranberry sauce

Place the piece of boar neck in the slow cooker and rub it in with all the herbs. Finally, pour the broth into the pan.

Let the boar neck cook on the high setting in 4 hours or 8 hours on the low setting.

Preheat the oven to 390°F and line a baking sheet with baking paper.

Then make the carrot salad by slicing the carrots and kale.

Rub the pieces of carrot with ginger, ghee, cinnamon, salt and pepper and spread them on the baking sheet. Roast the carrot for 18-20 minutes.

Mix the kale quickly with the roasted carrot as soon as it comes out of the oven. Allow to cool and then mix pomegranate, olive oil and lemon juice into the salad.

Peel the pears and cut into cubes. You make the cranberry sauce by combining the cranberries and pears in a saucepan.

Place the pan on a low heat and cook the fruit for 10-15 minutes while stirring, making sure it does not burn.

Puree the fruit with a hand blender into a smooth sauce.

Is the slow cooker done? Then take 2 forks with which you pull the meat apart; pulled wild boar. You can serve the meat like this, but you can also choose to fry it until a bit crispy in the pan, whatever you like best.

Serve the meat with the salad and cranberry sauce.

Pulled wild boar with cranberry sauce

Pulled wild boar with cranberry sauce

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Macros(per serving)

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