Name: Paleo Barbacoa Recipe
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Cuisine: Mexican
Ingredients: 1-2 16oz pre-canned venison (if you don’t readily have canned venison, you can use 2-4lbs chuck roast or other meat of your choice) cook on low for 4-6 hours; 8 teaspoons apple cider vinegar; 2 teaspoons balsamic vinegar; ½ cup raw organic honey; 1 cup chopped macadamia nuts; ¾ cup fresh cilantro; 4 garlic cloves; 4 green onions; 2 Tablespoons coconut sugar; 2 teaspoons black pepper; 2 teaspoons cumin; ½ cup avocado oil; 2 teaspoons lime juice

Ingredients

3 medium sweet potatoes, spiralized and pulsed through a food processor
½ cup bone broth
2 TBS lime juice
½ cup cilantro, chopped
2 TBS coconut oil

Instructions

Peel, spiralize, and pulse the sweet potatoes in a food processor until ‘rice-like’ shapes are produced.
Heat up a large skillet with coconut oil, toss in sweet potato ‘rice’ and cook, stirring occasionally for 3 minutes.
Add the bone broth and cook for 5-10 minutes or until soft. Once the rice is finished, stir in the cilantro and lime juice.