2-3 pound pork shoulder roast
2 cups blueberries
½ cup apple juice
¼ cup maple syrup
1 teaspoon cinnamon
1 teaspoon dried parsley
½ teaspoon dried sage
¼ teaspoon nutmeg
lots of salt
dash of black pepper
4-5 strips of bacon
fresh parsley, chopped (to garnish)

Place pork roast in the slow cooker. Pour in the apple juice into the bottom of the slow cooker. Pour the maple syrup over the roast then add the cinnamon, dried parsley, dried sage, nutmeg and salt and pepper on top of the roast. Then finish by topping the roast off with blueberries. Cover and cook on low for 8 hours. Once the pork is done cooking, pull the meat out and shred. Pour some of the remaining liquid in the slow cooker on top of the pork to keep in moist and flavorful. Now cook the bacon in a pan on the stove top. When the bacon is done cooking, remove half of the fat, leaving behind some in your pan. Then place the bacon on a paper towel covered plate and let cool. Dice into pieces. Take half of the diced bacon and mix with your newly shredded pork. Mix together. Place your bacon fat pan over medium high heat. Use your hands or a large spoon to collect a ball of the shredded pork and bacon, then press down to create a patty. Put on skillet, press down more with a spatula, and let cook for about 3-4 minutes per side, or until crispy, then flip. Once your carnitas are crispy, add to plate, top with more bacon and some fresh chopped parsley. Serve.

bacon recipe courtesy of: Juli, PaleOMG: Paleo Recipes, January 16, 2013

Originally posted 2013-06-01 01:27:00. Republished by Blog Post Promoter

Better with Bacon – Maple Syrup, Bacon and Blueberry Bread Pudding…

Seriously, can you say yum?!? I do believe I know the menu for the next family brunch at the Baird compound / TDB World Headquarters…

Maple Syrup, Bacon and Blueberry Bread Pudding


5 cups (600 g) stale French bread (6-8 thick slices) cut in 1.5-in. cubes
1 1/2 cups (225 g) bacon (15-20 slices)
4 large eggs
3 large egg yolks
1 cup (250 ml) half & half 10% cream
? cup (75 ml) maple syrup
? cup (160 ml) butter, melted
1 1/2 cups (375 ml) blueberries — fresh or frozen


Pre-heat oven to 350F (175C). Butter a non-stick 8 x 8-in. (22 cm) baking pan. Cut stale bread into cubes and set aside. Fry slices of bacon in a pan, let cool and cut into 3/4 inch pieces.
In a large bowl whisk together eggs, egg yolks, cream, butter and maple syrup. Soak cubed stale bread in egg mixture for 10-20 minutes until bread absorbs egg mixture. Fold in bacon and blueberries.
Pour into buttered baking pan. Bake in a oven for 50-65 minutes until bubbling and golden brown. Serve with a drizzle of maple syrup.

Serves 6-8.

via Toronto Sun

Originally posted 2012-08-29 20:30:54.

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