The Paleo diet requires some creativity and this recipe definitely displays that. I found it on Paleo Pot, a site for slow cooker paleo recipes. I’ll admit that this dish was a stretch for me. I wasn’t sure I would like it, but as it turns out, it’s quite tasty… and simple.

Ingredients

• 1 large pork loin
• 1 bunch of mint
• The juice of one large orange
• The juice of one large lime
• 1/2 cup of extra virgin olive oil
• 2 cloves of garlic
• 1 large white onion, sliced thick
• 1 seedless watermelon
• 1 or 2 large (thick) cucumbers
• Sea salt and black pepper

Preparation

In a food processor, puree a few large handfuls of fresh mint with orange juice, lime juice, garlic and olive oil. Season your pork loin lightly with sea salt and black pepper. Place your pork loin in your large ziplock bag and pour in your mojito marinade. Work excess air out of the bag and fold over / seal so that the marinade is making even contact with the pork. Allow to marinate in your fridge for at least 2 hours.

Line the bottom of your slow cooker with your onions. Place your pork on top. Pour any remaining marinade on top of the pork. Cook on low for 4 to 6 hours. Setting it for 5 hours is a safe bet.

Set aside the most tender sections of of your pork loin. Peel alternating sections of your cucumber to create a striped effect, and then slice your cucumbers into 1/4″ slices. Slice your seedless watermelon to a similar thickness, and then cut squares that are no larger than your cucumber slices. Do the same with your pork, creating small slices/squares of the same size.

Stack your cucumber, watermelon, and cold pork. Top with a mint leaf and stick in a toothpick.