This is a favorite party entrée perfect for the weekend with friends. We enjoyed it tonight watching the Olympics. If you winde up with leftovers it’s spectacular — it’s great for meal-prep, lunch to-go, breakfast, or lettuce wraps.
This platter is perfect for any gathering or celebration. It’s all Whole30 and absolutely delicious!
- Leftover Pork Roast, warmed and shredded
- ½ cup shredded purple cabbage, dressed with Marinated Onion oil
- ¼ cup Marinated Onions MAGIC ELIXIRSâ„¢
- Olive oil
- Salt to taste
- Smoky Red Pepper Sauce MAGIC ELIXIRSâ„¢ (recipe below)
For the Potato Crisps:
- 4 Yukon Gold potatoes
- 2 Tbsps olive oil
- Freshly ground black pepper
- Pinch of cayenne pepper
For the Smoky Red Pepper Sauce MAGIC ELIXIRSâ„¢:
- 2 red peppers
- 1 tsp olive oil
- 1½ tsp salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsps red wine vinegar
- 1 cup Whole30 compliant mayo
- ¼ tsp cayenne
- 1 tsp Whole30 compliant hot sauce
Make the Potato Crisps first: Preheat oven to 425 F. Slice the potatoes into 1/4-inch slices. Place potatoes in a bowl with olive oil, salt, pepper, and cayenne and coat each potato slice evenly. Evenly place the potato slices on a parchment paper covered baking sheet. Bake in preheated oven for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potato is soft.
Spoon reserved pork juice or chicken stock over the pork and heat the pork in the oven at 200F for 15 minutes or until warm.
Assemble the platter first with arugula and sprinkle with a bit of olive oil and salt.
Then place down the pork, the shredded red cabbage, and the potato crisps. Top with Marinated Onions MAGIC ELIXIRSâ„¢ and serve with the Smoky Red Pepper Sauce MAGIC ELIXIRSâ„¢.
Roast the red peppers — Preheat the oven to broil. Drizzle 1 tsp of olive oil over the red peppers. Sprinkle ½ tsp salt and ¼ tsp of pepper over the peppers. Broil in the oven for 30 minutes, or until charred, flipping in the middle.
Remove from the oven, let cool. Then remove the skins.
In a food processor or Vitamix, blend the roasted red peppers, with the red wine vinegar, 1 tsp salt, mayo, cayenne and hot sauce together until smooth.