| Servings |
people
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Ingredients
- 16 oz lean pork
- 1 Tbsp olive oil
- 1 cup celery stalks chopped
- 2 cups turnip cubed
- 1 cup rutabaga cubed
- 2 cloves garlic crushed
- 3 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp cinnamon
- 1 cup chicken stock check if gluten free
- 1/2 cup apple cider vinegar
Ingredients
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Instructions
- Heat the oil in a pan over medium-high heat and brown the meat for 2 minutes each side.
- Remove from pan and place into slow cooker.
- Place the rest of the ingredients on top in the order listed, stir the vegetables lightly and cook on high for 4-6 hours or low 8 hours.
Recipe Notes
If you are following an Ideal Protein protocol: One serving (half) of this recipe counts as 1 1/2 cups of select vegetables, 1/2 cup of occasional vegetables, and one complete dinner protein.