Roast Pork and Cabbage

Ingredients: 

Pork sirloin tip roast - 4 oz.

Yellow onion - 1 chopped
Celery - 6 chopped
Carrot - 5 chopped
Cabbage - 1 chopped
Soy Sauce - 3 tsp. (Not paleo, but I think it adds great flavor. You can omit and use more salt.)
Worcestershire sauce - 2 tsp. (same goes for this with flavor)
Garlic - 4 cloves minced
Red Wine - 1/1/2 cups
Tomatoes - 1 can diced
Lemon - 1 squeezed

Extra virgin olive oil - 3-4 tsp.
Salt - 3 tsp.
Pepper - fresh ground, 1 tsp.
Sriracha - 2 tbs.

Spices for Rub:
Ground mustard - 2 tsp.
5 Chinese spice - 1 tsp.
Celery salt - 1 tsp.
Cumin -  1 tsp.
Oregano - 1 tsp.
Cayenne - 1 tsp.
Salt - 3 tsp.
Pepper - fresh ground, 1 tsp.

Directions:
1. Preheat oven to 350 F,  heat dutch oven on stovetop to medium high. Mix all spices for rub and rub on all sides of pork roast. Spread some oil in dutch oven, brown all sides of pork (2-3 minutes on each side) and set aside on a plate.

2.  Add in a splash of red wine, chopped onions, carrots, celery, tomatoes, 1 tsp. salt, 1 tbs. sriracha, soy sauce and worcestershire sauce. Mix around and cook for 4 minutes to blend flavors and pick up browned bits of pork. Turn heat off, place pork on top, cover with cabbage, add minced garlic, 2 tsp. salt, 1 tsp. black pepper, lemon, 1 tbs. sriracha and remainder of wine.

 3. Cover with lid and roast in oven for 2 hrs. Once cooked, shred pork with two forks, plate and enjoy.

Optional: Since the pork is very lean, top with chopped hass avocado to make it a hearty filling meal, you won't miss the starches.