Peachy Pork-A-Bobs

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Nom Nom Paleo


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1 small red onion, roughly chopped

⅓ cup macadamia nut oil

⅓ cup coconut aminos

3 tablespoons of fish sauce

2 tablespoons apple juice

1 tablespoon tomato paste

2 garlic cloves, minced

freshly ground pepper

3 pound pork shoulder roast, cut into 1½ inch cubes

½ cup diced fresh peach (optional, for garnish)

2 medium peaches (1 pound), halved and pitted

½ red onion, peeled and cut through the root end

2 tablespoons melted ghee

1 jalapeño pepper

½ cup coconut aminos

2 tablespoon tomato paste

1 ½ tablespoons rice wine vinegar

2 teaspoons fish sauce

2 cloves garlic, minced

1 tablespoon minced ginger

Freshly ground black pepper

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